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Sea salt and ground black pepper
Preheat oven to 375° F.
In a 9x13 baking dish with sides, combine the tomatoes, red pepper and broccoli. Drizzle with olive oil and sprinkle with sea salt, pepper, basil and garlic. Mix well, then spread out into a single layer.
Bake the sauce for 25-30 minutes until the vegetables are tender.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Looking for a smooth pasta sauce? This isn’t it. But this Roasted Vegetable Sauce for Pasta is a fresh, bright, flavorful and chunky sauce that will leave you clamoring for more.
The recipe is really no-nonsense. You dice the ingredients, toss them in a baking pan and bake for about 30 minutes. No stirring, fussing or watching necessary. And if you make the pasta while the sauce is cooking, your dinner is on the table even faster.
Serve this with a big salad and bread, if you want … or just have the pasta and call it a night. Either way, it’s a tasty dinner that won’t stress you out one bit.
Mediterranean Roasted Vegetable PastaJUMP TO RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food!
The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make!
Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
This colorful pasta dish is loaded with tender roasted vegetables and tossed together in a light tomato sauce that leaves everything moist and flavorful. It&rsquos a great dish to serve when gathered around the table with friends and family, even those who may not eat the same way. If you&rsquore serving others, feel free to add a small dash of olive oil to their individual dishes just prior to serving, and they&rsquoll never miss a thing!
Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. If you&rsquore avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you&rsquore missing out on keeping your liver healthy and preventing disease.
Onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or &ldquothermostat&rdquo of the liver so it can heat and cool itself properly.
Garlic is one of the world&rsquos oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases. It has amazingly high levels of vitamins and minerals including vitamin C and B-6 and minerals such as selenium, calcium, and iron. Garlic also contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties.
Roasted Veggie Pasta
- 3 cups cherry or grape tomatoes
- 1 cup sliced red onion
- 1 cup diced zucchini
- 1 cup diced carrot
- 1 cup diced asparagus
- 10 garlic cloves, skin on
- ½ teaspoon lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces gluten-free pasta (see Tips)
- 4 cups arugula (optional)
- Additional sea salt, dulse, and/or black pepper to taste
Preheat the oven to 400°F. Spread out the tomatoes, red onion, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 to 20 minutes until tender.
Peel all the roasted garlic cloves (being careful not to burn your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, the lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.
Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl. Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles.
Add the remaining roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine. Serve the pasta over a bed of arugula if desired, and add an optional extra sprinkle of sea salt, dulse, and/or black pepper to taste.
Look for a gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.
While this pasta is lightly tossed in a small amount of tomato sauce for flavor, if you want a hearty portion of tomato sauce on top of your pasta, try pairing this recipe with the tomato sauce recipe used in the Ratatouille recipe on page 400 of Liver Rescue.
Find out more undiscovered properties of healing foods and how they support the liver, check out my NYT bestselling book, Liver Rescue.
This item posted: 27-Nov-2018
Anthony William, Inc. - Disclaimer for Medical Medium Blog
- 1 medium zucchini, diced
- 1 red or yellow bell pepper, seeded and diced
- 1 large onion, thinly sliced
- 2 tablespoons extra-virgin olive oil, divided
- Salt & freshly ground pepper, to taste
- 2 large tomatoes, chopped
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 12 ounces whole-wheat pasta
- ½ cup crumbled feta cheese
Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
What to use the pasta sauce on
I love to use this pasta sauce basically on every tomato based dish.
- Use this for all the tomato based pasta dishes to add a healthy dose of vegetables.
- Add 1 cup of this sauce to your lasagna meat sauce.
- It will be great in a keema (minced meat) curry. I use about 1 cup.
- This is an easy marinara sauce with roasted vegetables. So use it wherever you use marinara sauce.
I don’t cook this sauce before storing. I cook this sauce when I use it in a dish. The tomato passata is already smooth and saucy and it doesn’t need to cook down unlike crushed tomatoes or whole tomatoes.
The pasta sauce is a base recipe that you can play with as per your hearts desire. It tastes a tad bit sweet thanks to the roasted vegetables. I use chili flakes to crank up the heat, more salt and pepper when I’m using it in a pasta dish.
I have the recipe for you for a fusili pasta dish that I make regularly using this Roasted vegetable and tomato pasta sauce.
If you make this recipe I’d love to know.
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