Veggie Pasta Bowl
Print Recipe
5 from 1 vote

Veggie Pasta Bowl

Low carb pasta or noodles topped with all your favorite garden veggies!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 76kcal
Author: Easyhealth Living


  • 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
  • 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.
  • Serves 3-4.


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