Claire's Healthy Pasta
1 small zucchini
1 red bell pepper, cored and slice
2 yellow pepper, cored and sliced
20 cherry tomatoes, halved
1 garlic, minced
2 tablespoons olive oil
2 teaspoons kosher salt
2 cups chunky pasta such as ziti, rigatoni or penne
12 asparagus tips, canned or fresh,
2 teaspoons butter
1/4 cup milk
1/4 cup Parmesan
1 teaspoon dried oregano
2-3 tablespoons water from pasta
Preheat oven to 400 F.
On parchment lined baking sheet, place all vegetables except asparagus in a single layer. Drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes or until vegetables are soft. Remove from oven and reserve.
Make pasta according to package directions. Drain, reserving 1/4 cup pasta water.
In pasta pot, melt butter. Add milk and stir. Add pasta back into pot. Toss to coat. Add vegetables, including asparagus. Toss gently. If too thick, add pasta water to desire consistency. Sprinkle Parmesan and oregano on top. Salt and pepper to taste.
Keep It Dairy free/Vegan/Pareve: Omit butter, milk and Parmesan. Add 2 tablespoons pesto to cooked pasta, toss, add vegetables and enough pasta water for desired consistency.
Make It Nutty: Add1/4 cup sliced and toasted almonds
Cut The Carbs: Omit zucchini in oven baked vegetables. Spiralize zucchini, peeled or unpeeled according to taste. Add to pasta pot a minute before you drain it. Continue with recipe directions.
Veggie Heaven: Add other vegetables, such as steamed or roasted broccoli or cauliflower florets