Roasted Vegetables with Pasta

• Vegan

• Produce

  • 1 cup Cherry tomatoes
  • 1 Lemon
  • 1 cup Parsley, fresh
  • 1 cup Red bell pepper
  • 1 cup Red onion
  • 1 cup Yellow squash
  • 1 cup Zucchini squash

• Pasta & Grains

  • 1 box Edamame spaghetti by explore cuisine, Organic

• Baking & Spices

  • 1 tsp Garlic salt or salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on vegetarianmamma.com

Ingredients

• 1 box of Organic Edamame Spaghetti by Explore Cuisine
• 1 c of yellow squash, diced into ½ inch pieces
• 1 c of zucchini squash, diced into ½ inch pieces
• 1 c of red onion, diced into ½ inch pieces
• 1 c of red bell pepper, deseeded, diced into ½ inch pieces
• 1 c of cherry tomatoes, halved
• 1 t garlic salt OR salt and pepper as needed
• 1 T olive oil
• 1 c of fresh parsley
• lemon

Directions

• Preheat your oven to 400 degrees F.
• Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.
• Put your veggies into an oven safe roasting pan. Bake at 400 degrees F for 15 minutes.
• While your veggies are cooking, prepare your pasta per the directions on the box.
• When pasta is cooked, drain and set aside.
• When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.
• Top with parsley and serve!