Roasted veggies and angel hair pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 425°F.

Chop zucchini, bell peppers, carrots, and red onion into bite-sized pieces.

Place the chopped vegetables on a baking sheet.

Drizzle olive oil over the vegetables and season with salt, black pepper, garlic, basil, and oregano.

Toss the vegetables to coat evenly and spread them out in a single layer.

Roast the vegetables in the oven for 20-25 minutes, until tender and slightly caramelized.

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, according to package instructions.

Reserve a cup of pasta water, then drain the pasta.

In a large bowl, combine the roasted vegetables and cooked pasta.

Add reserved pasta water a little at a time to create a light sauce.

Toss to combine and adjust seasoning if necessary.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens