Spaghetti with Crispy Roasted Veggies & Peas

Spaghetti with Crispy Roasted Veggies & Peas | Living Healthy in Seattle

What to make for dinner when you really have no idea what to make for dinner?

Pasta.

Honestly, my real go-to is probably oatmeal but I know most normal humans don’t consider that dinner.

So I had to shift my solution up just a wee bit.

For your sake, of course.

(But really, if you’re open to enjoying a bowl of sweet or savory cozy oats for dinner, be my guest!)

Back to pasta talk.

Pasta can be rather unhealthy, yet extremely delicious.

Hey ooey gooey cheesy mac, looking at you man.

But pasta can also be reasonably healthy and pretty tasty.

(It can be healthy and not tasty too, but why even do that do yourself??)

For a healthy and satisfying bowl of carbs, you’re going to start with whole wheat pasta.

Don’t you scrunch your nose up yet!

Trust me, once you sauce your pasta up and toss in mouth-watering crispy roasted veggies you won’t even know the difference.

Crisp-tender roasted broccoli and red bell peppers really add something special to a standard bowl of pasta with convenient jarred red sauce.

Yummm.

Throw some sweet green peas in there along with fresh ground black pepper, spicy red pepper flakes, magical nutritional yeast (if you like) and herbaceous basil then you’re ready for some fork twirlin’.

Now wasn’t that easy?

P.S. I grabbed a handful of dry spaghetti and guessed that it was about 3 ounces. Basically once the pasta is cooked you should have a scant cup of the stuff. Yay.

P.P.S. Yep, go ahead and use your fave gluten-free pasta if you’re a gluten-free individual.

P.P.P.S. Make sure to simmer allll your ingredient friends together (minus the basil) before digging in, so everything is nice and hot and merry.

Spaghetti with Crispy Roasted Veggies & Peas

Serves 1

  • 1 cup chopped broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 teaspoons extra virgin olive oil
  • Salt, to taste
  • 3 ounces whole wheat spaghetti or linguine, use gluten-free if necessary; 1 scant cup cooked
  • 1/4 cup frozen peas
  • 1/2 cup tomato basil pasta sauce (I use Muir Glen)
  • Red pepper flakes, to taste
  • Fresh ground black pepper, to taste
  • 1 teaspoon nutritional yeast (optional)
  • 2 tablespoons fresh basil; roughly chopped
  1. Heat oven to 425 degrees.
  2. Spread the broccoli and bell pepper out on a rimmed metal baking sheet and toss with the oil and salt. (Line the baking sheet with foil for easy cleanup.)
  3. Roast the vegetables for 13 to 15 minutes, or until crisp-tender, stirring once.
  4. Meanwhile, bring a medium-large pot of water to a boil.
  5. Cook the pasta until just al dente, about 9 minutes (or according to the package instructions).
  6. Add the peas to the boiling pasta and boil for 30 seconds more, then drain the pasta and peas. Return the pasta and peas to the pot.
  7. Stir in the pasta sauce, roasted veggies, red pepper flakes, black pepper, and nutritional yeast, then simmer until hot, about 1 minute.
  8. Fold in the basil.

 

 

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