Pasta with Roasted Vegetables

Pasta with Roasted Vegetables is a vibrant and healthy Lebanese dish that combines al dente pasta with a medley of seasoned, roasted vegetables. This dish is not only colorful but also packed with flavors and nutrients, making it a delightful meal for any occasion.

Ingredients

• Whole Wheat Pasta - 200 grams
• Zucchini - 1 medium, diced
• Bell Pepper (Red) - 1 medium, diced
• Eggplant - 1 small, diced
• Cherry Tomatoes - 150 grams, halved
• Red Onion - 1 medium, sliced
• Olive Oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Sumac - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Fresh Parsley - 2 tablespoons, chopped
• Lemon Juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, eggplant, cherry tomatoes, and sliced red onion.
3. Drizzle the vegetables with 2 tablespoons of olive oil, minced garlic, sumac, salt, and black pepper. Toss to coat evenly.
4. Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized.
5. Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
6. Once the vegetables are done, remove them from the oven and toss them with the cooked pasta, remaining olive oil, lemon juice, and fresh parsley.
7. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber from vegetables and whole wheat pasta, promoting digestive health.
• Rich in antioxidants from colorful vegetables, supporting overall health and reducing inflammation.

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