Roasted Veggie and Pesto Baked Spaghetti
350kcal
Ingredients
- 1 lb spaghetti whole grain for added fiber
- 2 cups of mixed vegetables bell peppers, zucchini, cherry tomatoes
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cup pesto store-bought or homemade
- 1 ½ cups shredded mozzarella cheese
- Fresh basil for garnish optional
Equipment
- Baking dish
- Roasting pan
- Knife and chopping board
- Large pot for boiling spaghetti
- Spoon for stirring
Method
- Preheat your oven to 400°F (200°C).
- Chop the vegetables (bell peppers, zucchini, and cherry tomatoes) into bite-sized pieces. Place them on a roasting pan, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized.
- While the vegetables are roasting, cook the spaghetti according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked spaghetti with the roasted veggies and pesto sauce. Mix well to coat evenly.
- Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
- Bake in the oven for 10-15 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and garnish with fresh basil, if desired. Serve hot.
Notes
- Customization: You can add any vegetables you like, such as spinach, mushrooms, or even eggplant.
- Pesto Options: If you prefer a lighter version, use a reduced-fat pesto or make your own with Greek yogurt for added protein.
- Vegan Version: Use dairy-free cheese and a vegan pesto to make this dish fully plant-based.
- Meal Prep: This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
