Roasted Veggie Lentil/Chickpea Pasta

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This menopause, subtle, weight creep has had me flummoxed and in hyper search for ways to – not only MAKE IT STOP, but, reverse it. I pretty much gave up pasta. Well, the pasta made out of white flour anyway. I discovered a a Chickpea/Lentil Pasta that rocks. I love the texture and flavor but, what I absolutely adore? I don’t feel over-stuffed or lethargic after eating it. Add to all that, the fact that instead of having a MAINLY carbs meal you’ve changed the paradigm and turned it into a protein experience.

 

INGREDIENTS:

  • 1/2 medium zucchini (sliced into 2 to 3 inch sticks)
  • 1/2 medium yellow squash (sliced into 2 to 3 inch sticks)
  • 1 cup shitake mushrooms (stems removed) cut into thick slices
  • 1 poblano pepper (halved, de-seeded, sliced)
  • five to six mini bell peppers (different colors – halved, de-seeded, sliced)
  • the kernels from one ear of fresh corn
  • four to five Campari tomatoes (cut up into bite-sized cubes)
  • feta cheese (to sprinkle on top)
  • zest of one lemon
  • olive oil for cooking
  • olive oil for dressing (I have a MUCH higher-end olive oil that I do not heat; ever)
  • salt
  • pepper

INSTRUCTIONS

Pre-heat oven to 375 degrees Farenheit. Line two baking pans with aluminum foil. (Great for clean-up).

Place cut up veggies in a bowl – I love my wooden one – and coat them in the cooking olive oil and salt and pepper to taste. Place them on baking pans so they are lying flat and not on top of one another. Bake for about 20 to 30 minutes, depending on oven and how ‘roasted’ you want them. Check on them about 15 minutes into the process.

Cook the ‘pasta’ per the instructions on the box.

Once the pasta is done and the veggies are as roasted as you’d like, mix them all in the bowl. You can use the same wooden bowl, if you’d like, from earlier.

Plate the meal. Place the pasta and vegetable mixture in a bowl. I prefer white bowls so you can see the beautiful colors of all the veggies. Drizzle the ‘good’ olive oil all over the pasta, sprinkle feta cheese, a bit of the lemon zest, and tomatoes on top and salt and pepper to taste.

I served it last night with a side salad.

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