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Spaghetti Aglio e Olio with Roasted Vegetables

August 8, 2023

TODO

Spaghetti Aglio e Olio with Roasted Vegetables

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TODO
Servings 4 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 8 oz spaghetti
  • 2 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 1 tsp red pepper flakes
  • 1 cup cherry tomatoes halved
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 red onion sliced
  • Salt and pepper to taste
  • basil fresh for garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
  • Preheat oven to 425°F (220°C).
  • In a large roasting pan, combine the sliced zucchini, bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for 1-2 minutes, until the garlic is fragrant and lightly golden.
  • Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to release their juices.
  • Add the cooked spaghetti to the skillet and toss to coat in the garlic and tomato mixture.
  • Divide the pasta among plates and top with the roasted vegetables. Garnish with fresh basil.
  • Serve hot and enjoy!

Nutrition

Calories: 395kcalCarbohydrates: 66gProtein: 12gFat: 10gFiber: 7g
Calories: 395kcal
Meal Type: Lunch
Cuisine: Mediterranean
Cooking Method: Boiled
Diet: Low-carb
Level: Easy
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