Sunday, July 26, 2015

Oven Roasted Veggie Angel Hair Pasta

We are coming up on three months of healthier eating and still going strong. If you follow my posts, you know we are not starving ourselves, denying ourselves or otherwise changing our lifestyle in a manner that cannot be sustained for the long haul. Over this period of time we have controlled our portions to the point we are not overeating and getting full with less. Both of us have changed pant sizes and we're wearing shirts we've had stashed because they got a little snug.

I used to fix this dish many, many years ago. The original recipe called for a lot of molasses and I wondered if I could tweak it a little to make it a meal with a lot less carbs but keep all that delicious taste. This dish is a great way to make use of the bounty you are gathering from your garden during these summer months. I used what I could pick but I have used carrots, cauliflower, broccoli and bell peppers in the past. If you use carrots, but sure to cut them into smaller pieces so the rest of your veggies don't turn into mush before they get done. 

1 cup Red Wine or Balsamic Vinegar
1/4 cup olive oil
1-2 tbsp. dried Italian Seasoning*
1/2 tsp. salt
1/4 tsp. pepper
1-2 zucchini
3-4 small yellow squash
Cherry tomatoes
1 large red onion
Shredded Parmesan Cheese
Dreamfields Angel Hair Pasta (Cooked per directions on the box, drained)

*We like a lot of flavor. The spices I use from The Spice House are a little stronger than what you buy at a grocery store; so use your own judgement.
Pre-heat the oven to 400 degrees. Slice all veggies into hearty pieces. In a large bowl, mix the vinegar, olive oil, and seasonings. Stir in the cut up veggies and allow to marinate for at least 30 minutes to an hour.

Spray a 9x13 casserole dish with cooking spray. With a slotted spoon, spread the veggies evenly in the dish.
 Reserve the marinate and save to dress the cooked veggies and pasta. 
While the veggies cook, fix your pasta.
Stir veggies every 15 minutes. Add shredded Parmesan cheese over the top of the veggies the last time you check them. Cook for a total of 45 minutes or until vegetables are cooked to the texture you prefer.

Place a portion of pasta in the middle of a bowl and spoon a little additional marinade. Gently coat pasta and then top with veggies and additional Parmesan cheese (optional).

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