BHG Delish Dish

Stirring Up Ideas In The Kitchen

Vegetarian Recipe

Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.


Spaghetti squash is my favorite low-carb pasta substitute, and it’s so easy to make. Although you can roast it in the oven for an hour, I prefer to pierce it all over and microwave it – only takes 7 to 8 minutes!

Just a few weeks ago I made a Spaghetti Squash Primavera, which turned out amazing, so  when I came across this Spaghetti Squash with Arugula Pesto side dish, I was all over it. You can double the portions and have it as a meatless main dish – all for under 300 calories.

The only change I made to the original recipes was swapping the Parmesan cheese, for shredded Pecorino Romano which is what I had on hand. This was quick and easy, and the red pepper flakes gave this dish a little zing! I will certainly be making this one again!

You can see the full recipe here.

Enjoy!

Gina – Skinnytaste.com


Hi all, it’s Sheena, digital editor for bhg.com, joining today. As a registered dietitian it’s my job to let the world know that March is national nutrition month! (No, that exclamation point is not a mistake, it really is that exciting!) I figured there’s no better time than during nutrition month to get refreshed on the MyPlate guidelines, so I cooked up this Garden Vegetables Lasagna meal that knocks out all five food groups.

As you can see, you can stick to “the plate” while still allowing your foods to touch. Think about this the next time you make a casserole, main-dish salad, or stir-fry. You can add every food group to recipes that mix ingredients. Want proof that all the food groups are accounted for in this recipe?

It may look skimpy in the protein group, but because there is so much dairy, which also contributes protein, this veggie-loaded meal still provides 29 grams of protein with only 421 calories! One other delicious thing about this recipe I must point out is the Essential Everyday Vinaigrette used for the salad. The name says it all. I would happily enjoy this dressing every single day. It’s so easy to make – especially using a screw-top jar for mixing ingredients – and tastes better than anything out of a bottle without strange ingredients I can’t pronounce. I bet you have each ingredient in your pantry right now.

It all comes together as an all-in-one meal the whole family will enjoy. Or one delicious dinner and a week’s worth of leftovers, if you eat like me.

For more healthy dinner ideas that fit with MyPlate check out these MyPlate recipes. Or learn more about MyPlate by clicking here to visit the MyPlate website.

 


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