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Fast-roasted vegetable pasta
A colorful mix of vegetables are fast-roasted until sweet and tender, then tossed with freshly cooked fettuccine and sprinkled with Parmesan cheese.

4 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
3 cloves garlic—minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried chili flakes
1 tablespoon finely chopped parlsey
1 bunch asparagus (or 15 green beans)
½ red peppercut into thick strips
½ green peppercut into thick strips
½ yellow peppercut into thick strips
12 button mushroomsthickly sliced
8 oz (240g) dried fettuccine
Parmesan cheese to serve


PREHEAT the oven to 450F/230C. MIX together 3 tablespoons of the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 16 minutes. WHILE the vegetables are roasting, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. DRAIN the pasta, reserving 3 tablespoons of the cooking water, and toss gently with the roasted vegetables and reserved 1 tablespoon of olive oil until well combined. SERVE with a little grated Parmesan cheese.

Variation: To up the protein content, add a small can of good quality tuna.



  White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini. Fast-roasted cherry tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto sauce.


  Lentil Tuna Spaghetti Bolognese. A deliciously different fiber-rich version of spaghetti Bolognese using brown lentils and flaked canned tuna instead of ground beef.


  Spinach, Pumpkin, Walnut, Basil and Ricotta Lasagna. Lasagna made with spinach, pumpkin, walnuts, fresh basil and ricotta cheese.


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