Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, October 5, 2010

Spaghetti with Roasted Veggies & Garlic.

I love spaghetti... and I've been trying to concoct the perfect recipe for a while now. And I think I've got it. The trick is in the roasted garlic. Yum. It obviously doesn't have to be exact - especially if I came up with it.

1 red pepper, seeded & chunked
1 yellow pepper, seeded & chunked
1 orange pepper, seeded & chunked
1 green pepper, seeded & chunked
2 handfuls cremini mushrooms, chunked
1 squash, chunked
1 zucchini, chunked
1 bulb of garlic
1 - 14 oz. tomato sauce, no salt added
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon fennel seed
salt to taste
whole wheat thin spaghetti

Preheat oven to 375*. Cut the top off the bulb of garlic, spray with evoo cooking spray and sprinkle with salt and ground pepper. Wrap in foil and put in the oven, roast for 20-30 minutes.

Cut up the rest of the veggies and put on 1 or 2 baking sheets. Spray and sprinkle with salt and pepper. Roast for 15-20 minutes.

Put water onto boil for the pasta. Cook according to package directions.

Put the tomato sauce in a pot over warm heat. When the veggies are done roasting, add them along with the seasonings. Salt to taste - remember you salted the veggies before roasting them. Get all of the roasted garlic cloves out of the bulb and smash them into a paste on a cutting board with a fork. Add to the pot. Let the flavors combine for 10 or so minutes... then chow down.

I also do this in a crockpot. You've got to do the roasted garlic separately... otherwise just put it all in the crock pot and cook on low for 4-6 hours.

Serve over whole wheat thin spaghetti noodles. Yum. It's even better the next day.

1 comment:

  1. This is our new favorite spaghetti recipe! We like it with extra sauce & minus the fennel. Roasted garlic adds so much flavor. It was a first for me, but super easy and makes a big difference in the taste. You are a genius, Jen!


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