Roasted Vegetables Spaghetti

[Guest guest]

Roasted Vegetables Spaghetti

~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 4 to 6.

 

1 12-ounce package spaghetti, uncooked

3 cups chopped assorted fresh vegetables (for example, broccoli,

cauliflower and carrots -- any other veggies can be used, though,

according to your personal preference)

 

2 teaspoons dried oregano

2 tablespoons vegetable oil, divided

1 clove garlic, minced

1 26-ounce jar favourite pasta sauce

Cheese of choice (something like cheddar still goes well!)

Grated Parmesan cheese (optional)

 

 

1) Preheat oven to 400 degrees.

2) In large bowl, combine vegetables and oregano, and then add 1

tablespoon of oil. Toss to coat.

3) Spread vegetable mixture in a foil-lined and greased baking pan, and

roast in the oven for 30 minutes, stirring every 10 minutes!

4) In the meantime, cook the spaghetti according to package directions;

drain it, and rinse with hot water.

5) After the vegetables are done, set aside momentarily.

6) In large saucepan over medium heat, cook garlic in remaining 1

tablespoon oil until lightly browned, then stir in the pasta sauce

and roasted vegetables. Bring sauce to a boil, then reduce heat and

simmer uncovered for 5 - 10 minutes.

 

Place spaghetti on plates and pour the hot sauce over it. Sprinkle with

cheese of choice and Parmesan (if using). Can refrigerate any leftovers.

[Guest guest]

This sounds very good! I have a variation on roasted vegies with

spaghetti

I cube firm tofu combine with the bite sized pieces of vegetables. I

toss them with some tamari(soy sauce), oil, crushed garlic, ginger

and lemon juice. Marinate an hour.

Roast the same way that your recipe says but simply toss with cooked

spaghetti. No tomato sauce in mine. Moisten with leftover marinade if

you like. Looking forward to trying yours soon.

 

, BabyAndChive@a... wrote:

> Roasted Vegetables Spaghetti

> ~~~~~~~~~~~~~~~~~~~~~~~

>

> Serving size: 4 to 6.

>

> 1 12-ounce package spaghetti, uncooked

> 3 cups chopped assorted fresh vegetables (for example, broccoli,

> cauliflower and carrots -- any other veggies can be used, though,

> according to your personal preference)

>

> 2 teaspoons dried oregano

> 2 tablespoons vegetable oil, divided

> 1 clove garlic, minced

> 1 26-ounce jar favourite pasta sauce

> Cheese of choice (something like cheddar still goes well!)

> Grated Parmesan cheese (optional)

>

>

> 1) Preheat oven to 400 degrees.

> 2) In large bowl, combine vegetables and oregano, and then add 1

> tablespoon of oil. Toss to coat.

> 3) Spread vegetable mixture in a foil-lined and greased baking pan,

and

> roast in the oven for 30 minutes, stirring every 10 minutes!

> 4) In the meantime, cook the spaghetti according to package

directions;

> drain it, and rinse with hot water.

> 5) After the vegetables are done, set aside momentarily.

> 6) In large saucepan over medium heat, cook garlic in remaining 1

> tablespoon oil until lightly browned, then stir in the pasta

sauce

> and roasted vegetables. Bring sauce to a boil, then reduce heat

and

> simmer uncovered for 5 - 10 minutes.

>

> Place spaghetti on plates and pour the hot sauce over it. Sprinkle

with

> cheese of choice and Parmesan (if using). Can refrigerate any

leftovers.