TODO
Spaghetti Aglio e Olio with Roasted Vegetables
TODO
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
- Fresh basil, 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
