Perfect summer pasta dish when you need to use up a bunch of veggies!
The goods:
1. 3/4 cup gluten free pasta of choice
2. 2 cups roasted veggies (I used up what I had in the fridge) Broccoli, red onion, mushroom, mini peppers, tomatoes, yellow zucchini, green zucchini
3. 1/2 lemon for juice
4. 1/4 cup parmesan cheese
5. Olive oil
6. Garlic salt & pepper
Get to cooking:
1. Preheat oven to 425°F
2. Chop all veggies and toss in olive oil, garlic salt and pepper. Bake for 20 minutes
3. While baking, make pasta to box directions
4. Combine pasta and veggies with juice from 1/2 lemon, parmesan cheese, and garlic salt & pepper to taste
5. Enjoy :)
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