Springtime is here and with that comes the looming bikini season! You know what I'm talking about... everyone is working off those winter pounds and watching what they eat. I am terrible at dieting and could never survive a juice cleanse or paleo diet, but I do make a conscious effort to eat lots of vegetables and not to overdo it too much.
As such, I came up with a lighter pasta as it features predominantly veggies but with just enough noodles to fill you up.
What You'll Need
6 Brussel Sprouts (halved)
2 Zucchinis (1/4 in slices then halved)
3 medium sized Tomatoes (quartered)
1 cup of Orecchiette Pasta
2 Tbs. Olive OIl
1/4 cup grated Parmesan
1/4 cup Panko Bread Crumbs
Salt and Pepper
Pinch of Red Pepper Flakes
1. Preheat the over to 400 degrees.
2.Cook the Orecchiette in salted boiling water for about 8-10 min or until slightly firm in the center.
3. Add the sliced zucchini and brussel sprouts to the cooking pasta after about 3 min and cook for another 5 minutes until the pasta is al dente and the vegetables are tender (as you are still baking the veggies and pasta you don't want them to get too soft). Remove from the boiling water, drain, reserving a quarter cup of cooking water and immediately transfer the vegetables and pasta back into the warm pot.
4. Add the tomatoes and drizzle with olive oil, cooking water and season with salt, pepper, garlic powder and red pepper flakes. Stir to coat all the pasta and vegetables.
5. Transfer to a 9x13in baking dish and sprinkle the tops with the bread crumbs and parmesan and place in the heated oven for 15-20 minutes or until golden brown on the tops.
Remove from the oven and enjoy!