Now that the cooler weather is here to stay, and we’ve already had a few rounds of flurries and flakes, everyone is hungering for warm, hearty and nutritious meals. We all have our favorite carb-heavy comfort foods and we’ve got a big crave on for them. Pasta is one of those insanely delicious comfort foods and the yearn for spaghetti is strong in my home.
You may ponder the idea of pasta being a healthy option, but it really depends on several things, first is the brand you buy. I only purchase organic brands for my family, but there are also non-GMO and gluten-free versions that many prefer. Plus, you have to consider portion sizes and all the side dishes you serve with your pasta. Drenching your dish in a high-fat sauce is not doing you any favors. There are leaner ways of making your pasta dish scrumptiously yummy, yet maintain a healthy integrity.
Serving pasta with a variety of vegetable dishes is a healthy option. Veggies are loaded in vitamins, mineral and fiber to keep you healthy and regular. I found a mouthwatering pasta recipe in the new Liver Rescue book that is not only tasty, but it’s also vibrantly healthy — Roasted Veggie Pasta.
Roasted Veggie Pasta
Roasted Veggie Pasta Recipe
- 3 cups cherry of grape tomatoes halved
- 1 cup red onions sliced
- 1 cup zucchini diced
- 1 cup carrot diced
- 1 cup asparagus diced
- 10 cloves garlic skin on
- 1/2 tsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes optional
- 12 ounces Gluten-free pasta
- 4 cups arugula optional
- Preheat over to 400° F.Spread out the tomatoes, red onions, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 - 20 minutes.
- Peel all the roasted garlic cloves and place 4 of them in the blender along with 1 cup of the roasted tomatoes, lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.
- Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl.
- Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles. And the remaining roasted tomatoes, red onions, zucchini, asparagus, and garlic cloves. Toss gently to combine.
- Serve the pasta over a bed of arugula if desired, and add an extra sprinkle of sea salt, dulse, and/or black pepper to taste.
- Tips: Look for gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.
What I like about this recipe is that it’s easy to make and I had most of the ingredients already in my home. The recipe does all for zucchini and asparagus, but I used broccoli and cauliflower instead. These just happened to be the ingredients I had on hand and the flavors are just as delicious.
This recipe does not call for any fats, but it’s suggested that if you feel you need to have some, add a small dash of olive oil just prior to serving. The Medical Medium has more delicious and healthy recipes in his new book Liver Rescue and it’s available online HERE.
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