Roasted Vegetable Spaghetti

Spaghetti is a staple in Italian cuisine and is believed to have originated in Sicily in the 12th century.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Vegetable Spaghetti

Cooking Method: Boiling, Roasting Cuisine: Italian Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Spaghetti
• 500 gram Assorted vegetables (e.g., bell peppers, zucchini, eggplant)
• 2 teaspoon Olive oil
• 2 piece Garlic cloves, minced
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 10 gram Fresh basil leaves, chopped
• 30 gram Parmesan cheese, grated (optional)

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the assorted vegetables into bite-sized pieces.
3. Toss the vegetables with olive oil, minced garlic, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
5. While the vegetables are roasting, cook the spaghetti according to the package instructions until al dente.
6. Drain the cooked spaghetti and transfer it to a large serving bowl.
7. Add the roasted vegetables to the bowl and toss gently to combine.
8. Sprinkle with fresh basil leaves and grated Parmesan cheese, if desired.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.