What better way to enjoy meatless Monday than with some pasta and veggies! Originally, we planned to grill our veggies over pasta, but...
Mother Nature had other plans. So... being one determined Gremlin, we decided to roast our veggies instead! BOOM!
After washing and drying all my veggies: 2 medium heads of broccoli, 2 medium size zucchini, 3 peppers, one bunch asparagus, and one red and white onion, I diced them all up, put on sheet pans, and set my oven for 425 degrees!
Season all those beautiful veggies with a drizzle of olive oil, salt, pepper, and garlic powder and pop into the oven. Set your timer for 10 minutes!
After 10 minutes, the asparagus will be perfect, so take out of the pan, DONE! Put the zuke back in for another 5 minutes (timer, please)!
After 5 minutes, I took my broccoli and zucchini out and left the onions and peppers in for another 15 minutes to develop their flavor! Meanwhile...
I peeled 6 cloves of garlic (YES... yes I did... 6 cloves), opened a can of fire roasted tomatoes, and cooked 2 boxes of pasta (thin spaghetti, al dente). You may notice the ridiculous amount of veggies, garlic, and pasta that I am cooking, you may even wonder if I'm crazy... but the boys that live here will DEVOUR this meal in record time. So, if you don't live in a boy's locker room, one box of pasta, and one sheet tray of roasted veggies (or about half) might be just fine.
Drain your pasta. Then, in your hot pasta pot I added the garlic with olive oil (about 2 tablespoons) and let it heat through with the can of fire roasted diced tomatoes. Let the flavors develop for a minute or so, and add to that bowl full of pasta and veggies and toss! Your house smells like garlicky, meatless Monday heaven! Enjoy!!
Add some fresh grated cheese, cracked black pepper, and help yourself to some roasted veggie pasta! This could be a fabulous side dish to grilled meat or fish... but here, massive amounts of tasty, garlicky veggies and pasta are called dinner! A healthy, delicious, meatless Monday for sure!
What better way to enjoy meatless Monday than with some pasta and veggies! Originally, we planned to grill our veggies over pasta, but...
Mother Nature had other plans. So... being one determined Gremlin, we decided to roast our veggies instead! BOOM!
After washing and drying all my veggies: 2 medium heads of broccoli, 2 medium size zucchini, 3 peppers, one bunch asparagus, and one red and white onion, I diced them all up, put on sheet pans, and set my oven for 425 degrees!
Season all those beautiful veggies with a drizzle of olive oil, salt, pepper, and garlic powder and pop into the oven. Set your timer for 10 minutes!
After 10 minutes, the asparagus will be perfect, so take out of the pan, DONE! Put the zuke back in for another 5 minutes (timer, please)!
After 5 minutes, I took my broccoli and zucchini out and left the onions and peppers in for another 15 minutes to develop their flavor! Meanwhile...
I peeled 6 cloves of garlic (YES... yes I did... 6 cloves), opened a can of fire roasted tomatoes, and cooked 2 boxes of pasta (thin spaghetti, al dente). You may notice the ridiculous amount of veggies, garlic, and pasta that I am cooking, you may even wonder if I'm crazy... but the boys that live here will DEVOUR this meal in record time. So, if you don't live in a boy's locker room, one box of pasta, and one sheet tray of roasted veggies (or about half) might be just fine.
Drain your pasta. Then, in your hot pasta pot I added the garlic with olive oil (about 2 tablespoons) and let it heat through with the can of fire roasted diced tomatoes. Let the flavors develop for a minute or so, and add to that bowl full of pasta and veggies and toss! Your house smells like garlicky, meatless Monday heaven! Enjoy!!
Add some fresh grated cheese, cracked black pepper, and help yourself to some roasted veggie pasta! This could be a fabulous side dish to grilled meat or fish... but here, massive amounts of tasty, garlicky veggies and pasta are called dinner! A healthy, delicious, meatless Monday for sure!
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