Veggie Pasta Bowl
Low carb pasta or noodles topped with all your favorite garden veggies!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1-2 slices crusty wheat bread
- Cherry tomatoes
- Summer squash
- Green beans
- Red or green bell pepper
- Spring onions
- 1-2 tablespoons olive oil
- 1/2-1 teaspoon crushed oregano
- 1 teaspoon garlic , minced
- Salt and pepper to taste
- 2 cups Cooked Low carb pasta
- 1/4-1/2 cup grated parmesan cheese
- Diced olives
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.
Calories: 76kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 17mg | Fiber: 0g | Sugar: 0g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 0.3mg