This is potentially gluten free and dairy free if you use gluten free/dairy free spaghetti. It is very low fat but also very tasty.
I am not going to give measurements because it really depends on how many people you are feeding but it is just as good the next day if you have any left over.
Very easy, literally get whatever vegetables you have in the fridge, chop them and toss in fry light, season with black pepper and then roast until cooked. I used butternut squash, garlic cloves and leek, I added ready roasted red peppers from a jar just before the vegetables were ready. You can of course use fresh peppers but obviously add at the beginning. Cook the spaghetti and drain. Remove the vegetables from the oven and add a couple of chopped sundried tomatoes in oil. Shake balsamic vinegar over the vegetables, to taste, and then toss with the cooked spaghetti and a generous handful of rocket. Serve on it’s own or with shavings of parmesan cheese.
Voila!
Looks delicious. Roast veg with pasta is one of my favourite meals – I tend to use courgette, peppers and red onions and then mix in some goat’s cheese at the end. I will have to try it with squash/leeks, sounds nice!
Ooo, I love goats cheese that sounds delicious. I’ll do that next time. 🙂
oooh yum! This looks like a pass on at fat pant’s club next week!
Yep…and Slimming world. 😉
This looks so colourful! I wonder if I can get my boy to eat some different vegetables if they’re with spaghetti? Your additions of sundried tomato and balsamic vinegar sound very tempting.