Whole Wheat Pasta with Roasted Veggies
Ingredients
1 pound of whole wheat penne, cooked al dente
8-10 ounces of a lean cooked meat or fish. I used cubed cooked chicken breast
juice of 1 lemon
3 garlic cloves, minced
1/4 C of olive oil for pasta and another 1/4 to toss with veggies
1 TB of dried oregano
4-6 large basil leaves, torn
salt/pepper
a sprinkling of Feta cheese, shaved Parmesan or Manchego
a variety of veggies to roast that are cut into bite sized pieces: I used1 pint of cherry tomatoes, 1 medium red onion, 1 pound of asparagus, 1 orange pepper, 1 yellow pepper (use what you want here)
Directions
Preheat oven to 400 degrees.
In a large bowl add your veggies, 1/4 C olive oil, garlic, salt, pepper, and oregano.
Toss to combine.
Spread on a rimmed baking sheet.
Roast at 400 degrees for 15 minutes or until desired done-ness.
Remove from oven and set aside.
In the same large bowl add the cooked pasta, the roasted veggies, the diced lean meat, the torn basil leaves juice of the lemon and the additional olive oil.
Toss to combine.
Sprinkle with the feta.
Serve warm or at room temperature.
This makes a great lunch the next day served on a bed of spinach as well.
