Your mom called.
She was wondering why you weren’t eating enough vegetables?
Tell her this.
“Settle down chick. I’ve got you covered.’
OK, depending on your relationship with you mother calling her ‘chick’ may not be the best idea, even if it is a funny one.
With this amazing gathering of vegetables and spices, you’ll feel full in the stomach and full of yourself. This is a simple and yet gourmet dish to bring to the table.
Get it girl.
Get these veggies in the oven.
Relax. Do dishes.
Do anything but worry about the flavor this meal will bring.
With a little kick of spice and a lot of love you’ll be amazed at how simple it is to create and you’ll be able to tailor it by adding your own favorite flavors next time.
The possibilities are really endless.
I realized recently while feeding my ‘man beast’ (boyfriend) that sometimes bulk within a meal (and boyfriend) is needed. Pasta in the form of complex carbohydrates does not do the trick. You need to fill the space with things more meaningful to your diet – vegetables.
The one-stop meal has you thinking that maybe, just maybe, life could be a bit simpler with one entree to serve and nothing to worry about.
1 lb penne pasta (gluten free), brown rice
1 1/2 cups acorn squash, cubed
1/2 lb portobello mushrooms, slices ( stemmed)
1/2 pint red cherry tomatoes, halved
1 tbsp garlic, minced
1/2 tbsp rosemary, minced
1/2 tbsp sage, minced
1/2 tbsp parsley, chopped
1/2 tbsp ground salt
1/2 tbsp ground pepper
1/4 tbsp red pepper flakes
4 tbsp olive oil
4 tbsp white balsamic vinegar
In medium bowl combine squash, mushrooms, tomatoes, garlic, rosemary, sage, parsley, red pepper and 2 tablespoons of olive oil.
Cook pasta according to package directions.
In about 30-40 minutes the tomatoes will have deflated and the vegetables will be roasted to perfection.
Toss pasta with roasted vegetables and spices and add remaining balsamic, tablespoons of olive oil, salt and pepper.
Now enjoy. Told you. So good.