Healthy Meal. Pasta With Roasted Veggies

Nutritional information per serving: 1 portion = 233.7 calories, 2.1g fat, 18% protein, 74% carbohydrates, 8% fat.

Adapted from: Eat More, Weigh Less™

Ingredients:
12 Plum tomatoes, quartered lengthwise
l lb. Asparagus, trimmed
1 Zucchini, quartered
2 Yellow crooked-neck squash, quartered
1 head Broccoli, cut in bite-size pieces
2 Long eggplant or 1 round eggplant, peeled
1 basket Mushrooms, cut in halves
1 small Garlic head
2 tsp. Fresh lemon juice
1 Tbsp. Fresh basil
1 Tbsp. Fresh cilantro
Salt to taste
Pepper to taste
l lb. Pasta of choice


Instructions:
Seat oven rack in lower third of oven. Preheat oven to 450 deg F.

Cut asparagus, zucchini, yellow crooked-neck squash and eggplant in 2" lengths.

In large roasting pan, toss vegetables with olive oil and garlic. Roast 20 minutes until vegetables are tender.

In large pot of boiling water, cook pasta until tender but firm, about 8 minutes. Drain and transfer to roasting pan and toss gently to combine with vegetables. Serve immediately. Makes 8 to 10 portions.

For more healthy cooking recipies, contact Philadelphia Certified Personal Fitness Trainer and Fitness Chef, Phil Nicolaou.