1 yellow squash
1 red onion
1 red pepper
1 green pepper
1 portabello mushroom
Note: choose organic vegetables whenever possible
1/4-1/2 c. olive oil (cold-pressed,organic, extra virgin)
1 garlic clove, minced
1-2 T. balsamic vinegar (optional)
whole wheat pasta (fusilli or other sturdy shape)
Fresh basil (optional)
Preheat the oven to 400.
Wash the spinach and spin dry. Tear large leaves in half or thirds depending on size. If using baby spinach, leave whole.
Cut all the remaining vegetables into approximately 3/4" pieces. Place all vegetables with the exception of the spinach in a large ziplock bag and add the next four ingredients. Shake gently to coat.
Place in a large roasting pan or a stone baking pan if you have one. Vegetables should be in an even layer if possible, not piled on top of each other which may result in the vegetables being steamed rather than roasted.
Meanwhile, cook pasta until al dente (tender but firm). Drain pasta and rinse.
Cook vegetables just until tender - be careful not to overcook.
Place vegetables over pasta and serve. Garnish with fresh slivered basil if desired.
Note: You will have more than enough vegetables for a pound of pasta. If you have leftover vegetables, they are delicious used in an omelette or frittata for breakfast or in a whole wheat wrap for lunch. For dinner, they also make a great vegetable side dish.
This is so easy and versatile - definitely recommend making weekly. Cook once and enjoy again and again!