Roasted summer squashes, tomatoes, and eggplant make a savory base for this easy quinoa pasta recipe.
As far as I’m concerned a pasta recipe should have fresh flavor without a lot of fuss. Every so often, I pick up a box of quinoa pasta (I prefer Ancient Harvest), and make my version of the perfect healthy meal – no heavy sauces, and light on the cheese.
If you add a pile of roasted vegetables like this combination of eggplant, yellow squash and tomatoes, then you don’t need heavy sauces. You have the sweet nuttiness of your veggies to add flavor.
To finish off your masterpiece you’ll need a lemony sauce and a handful of fresh, spicy basil. The final touch is to shave a nutty Parmesan cheese over the top. Now you have a calorie friendly dish with amazing colors and magnificent flavor that even the most passionate pasta lover will enjoy.
Happy, healthy cooking!
Weight Watchers PointsPlus 12
Saturated fatty acids: 4.17g
Monounsaturated fatty acids: 13.23g
Polyunsaturated fatty acids: 2.04g
Total fat: 20.43g
Calories from fat: 183
Carbohydrate, by difference: 55.58g
Total dietary fiber: 7.39g
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