Tuesday, November 9, 2010

Whole Grain Penne with Roasted Vegetables & Parmesan

Tip: Cut vegetables the same size for uniform baking.

Weight Loss Recipes : Whole Grain Penne with Roasted Vegetables & ParmesanIngredients:

  • 8 oz parsnips, peeled and cut into 1” pieces


  • 8 oz rutabaga, peeled and cut into 1” pieces


  • 8 oz turnips, peeled and cut into 1” pieces


  • 2 tsp olive oil


  • 1 tsp Italian seasoning


  • ½ tsp salt


  • 8 oz whole grain penne or fusilli pasta


  • 2 tbsp homemade or bottled pesto sauce*


  • ½ cop finely chopped roasted red bell pepper


  • 2 tbsp grated Parmesan cheese


  • 2 tbsp chopped fresh Italian parsley


Preparation:

  • Preheat oven 400 F.


  • Place parsnips, rutabaga, and turnips on 15”*10” baking sheet. Drizzle with oil and sprinkle with Italian seasoning, salt, and black pepper to taste. Toss well and distribute pieces evenly over pan.


  • Roast vegetables 30 minutes, or until tender and evenly browned, stirring or shaking every 15 minutes. Taste and adjust seasoning if needed.


  • Prepare pasta according to package directions, without adding fat or salt. Drain and toss with pesto.


  • Add roasted bell pepper and vegetables to pasta. Divide among bowls and garnish with cheese and parsley. Serve hot or at room temperature.


  • Note: Bottled pesto is slightly heiger in calories and fat than homemade.


Make 4(2 cups) Servings:

Weight Loss Recipes Amount per Serving: 150 Calories, 6 g Protein, 30 g carbohydrates, 6 g Fiber, 3 g fat, < 1 g saturated fat, 0 mg cholesterol, 230 mg sodium

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