Dinner tonight

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Pasta with roasted veggies and fresh mozzerella

This is a super simple recipe that you can alter based on the veggies you have in your fridge.

1/2 cup (per serving) smart taste pasta, cooked

Tomatoes, yellow squash, sliced mushrooms, garlic, and eggplant. Chop everything up and place on a bakin sheet. Mix in 2 tbsp olive oil, 2 tsp kosher or sea salt and 1/2 tsp pepper. Roast for 30-60 minutes, until veggies are brown and crunchy.

1/2 cup (per serving) steamed broccoli

1 oz (per serving) fresh mozzerella cheese

Combine pasta, roasted veggies, broccoli, and cheese. Enjoy!

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