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image of Roasted Veggie Pasta by Intentionally Eat with Cindy Newland in a white bowl with a gold fork
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Roasted Veggie Pasta

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 559kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 8 oz spaghetti
  • 1/2 head broccoli, chopped
  • Roasted Vegetable Meal Prep minus sweet potatoes, 1/2 the onions and peppers
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp oregano
  • 1 tsp basil
  • 1 clove garlic, crushed
  • salt and pepper to taste

Instructions

  • Boil spaghetti according to package directions. During the last 2 minutes of boiling toss in chopped broccoli.
  • While spaghetti is boiling, reheat all Roasted Vegetable Meal Prep veggies EXCEPT for the sweet potatoes, 1/2 the onions and 1/2 the peppers.
  • Make dressing by combining 3 Tbsp olive oil, red wine vinegar, oregano, basil, garlic, salt and pepper.  Be sure to reserve 1 Tbsp of olive oil.
  • Drain pasta and broccoli. Reserve half of the cooked pasta and toss with 1 Tbsp olive oil. Allow to cool to room temperature. Store in airtight container until ready to prepare Lo Mein.
  • To the remaining pasta and broccoli, add the reheated Roasted Vegetable Meal Prep veggies. Toss with dressing and serve.

Nutrition

Serving: 2 | Calories: 559kcal | Carbohydrates: 80g | Protein: 17g | Fat: 22g | Fiber: 10g