All your favorite garden veggies on top of low carb pasta or noodles! A delicious and filling meal!
Recipe
Veggie Pasta Bowl
Low carb pasta or noodles topped with all your favorite garden veggies!
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Servings: 4
Calories: 76kcal
Ingredients
- 1-2 slices crusty wheat bread
- Cherry tomatoes
- Broccoli
- Summer squash
- Green beans
- Carrots
- Red or green bell pepper
- Spring onions
- 1-2 tablespoons olive oil
- ½-1 teaspoon crushed oregano
- 1 teaspoon garlic , minced
- Salt and pepper to taste
- 2 cups Cooked Low carb pasta
- ¼-1/2 cup grated parmesan cheese
- Diced olives
Instructions
- Preheat oven to 350 degrees.
- Place bread in food processor and pulse to form breadcrumbs.
- Spread crumbs on baking sheet and heat in oven 10-15 minutes or until toasted. Set aside.
- Increase oven temp to 375 degrees.
- Slice vegetables and place in a large mixing bowl.
- Add oil, oregano, garlic and salt and pepper.
- Toss vegetables until mixed thoroughly.
- Pour veggies onto foil-lined pan and roast 20-25 minutes or until tender.
- Cook low carb pasta according to package directions.
- To serve, place a small serving of pasta in serving bowl. Cover pasta with veggies. Sprinkle breadcrumbs, parmesan cheese and diced olives over.
- Serves 3-4.
Nutrition Facts
Veggie Pasta Bowl
Amount per Serving
Calories
76
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Cholesterol
5
mg
2
%
Sodium
123
mg
5
%
Potassium
17
mg
0
%
Carbohydrates
3
g
1
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
3
g
6
%
Vitamin A
55
IU
1
%
Vitamin C
0.2
mg
0
%
Calcium
81
mg
8
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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