I recently bought one of those spiral vegetable cutters and am having so much fun with it. For some reason veggies just taste better when they’re kinda curly :o). If you don’t have a vegetable cutter, no worries! You can still slice the carrots and zucchini into thin strands using a mandolin or knife. Each serving has 334 calories. Enjoy.
Roasted Veggie Linguine:
10 ounces linguine
1/3 cup Parmesan cheese
2 yellow bell peppers
2 small zucchini
1 Tablespoons garlic-flavored olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees F. Thinly slice the bell peppers. Using a spiral vegetable cutter (or mandolin), cut carrots and zucchini into thin strands. Place veggies on a baking sheet, along with olive oil, salt and pepper. Toss to coat. Roast veggies for about 13-15 minutes, until tender and slightly brown.
Meanwhile, bring a pot of water to boiling and season with salt. Add linguine and cook until al dente. Drain pasta and put back into pot. When the roasted veggies come out of the oven, add to pasta, along with the Parmesan cheese. Use tongs to mix well. Serves 4.
Servings: 4 * Calories Per Serving: 334 * Fat: 9.4 g * Carb: 48.1 g * Protein: 15.5 g * Sugar: 5 g * Fiber 2.7 g * Sodium: 453 mg * Cholesterol: 65 mg