Happy Friday! How’s your day going so far? Hope it’s a good one! I signed up for a Meal Train to take a dinner to a fellow military family who just had a baby. Remembering how much help it was for me during the first few weeks with a new baby, I simply love helping out other mamas.
So today I am grocery shopping and prepping Chicken Parmesan, spaghetti, almond cranberry spinach salad, garlic bread, a bottle of pink Pompelini and a few other pink surprises for the baby girl.
Since the morning is going to be busy, gym is out of the question. Instead I turned on my On Demand and did a quick T25 Focus Total Body Circuit. It was a blast! I forgot how much fun I used to have working out with Shaun T. He always cracks me up and the 25 minutes fly by.
Thank you for submitting your comments in the Giveaway post. I am so excited to share this Cookbook with you! The winner is Erika L. Congrats! Please check your inbox for an email with information on how to receive your copy.
Also, this happened:
Garlic Roasted Vegetables Spaghetti you have my heart! (I definitely scooped up more veggies for my bowl, kids had way less in theirs).
Pin and share on Facebook with your tribe, they will thank you 🙂
This delicious meal was inspired by the recipe on the Organic Chickpea spaghetti box I discovered at Spouts. When I first saw it, I was so intrigued! I tried quinoa pasta before and it was just meh. This chickpea spaghetti is gluten free and loaded with plant-based protein, which I liked. So I knew I had to try it.
Well, it’s been sitting in my pantry waiting for its moment of glory (or rather for me to figure out what to do with it! haha). And the day has come.
The verdict? I absolutely loved the flavor and the texture! Huge relief considering that many non-wheat pastas can be rather bland.
I had all these veggies in the fridge and I was looking for a way to turn them into a tasty meal. This garlic roasted vegetables spaghetti combo turned out so tasty!
Mamas and daddies –>> if you have trouble getting your kids to eat veggies, try this recipe. Both of my kids (!) ate their dinner without complains.
It’s truly a kitchen sink recipe! I roasted these vegetables I had in the fridge:
You can use up any vegetables hanging out in the fridge! I am already thinking mushrooms and asparagus would be great too!
Chop up the veggies, season with garlic powder, salt, pepper and oregano, then roast for 30 min.
I love the smell of roasting veggies in the oven!
For spaghetti, I used Organic Chickpea Spaghetti I found at Spouts. (You can use any type of spaghetti you have at hand though!)
I loaded a handful of spinach in the bowl, tossed the pasta with roasted veggies on top. Boom!
The dressing is what really made this meal stand out and packed it with flavors. Sesame oil gives the spaghetti just a hint of Asian inspired meal without overpowering other flavors.
Here’s the recipe for you. Print now or Pin for later.
- Spaghetti of choice (I used Organic Chickpea Spaghetti)
- 1 Red bell pepper
- 1 Green bell pepper
- ½ Yellow bell pepper
- 1 zucchini
- 1 yellow squash
- 1 purple sweet onion
- Olive oil
- Salt, pepper, garlic salt, oregano
- 1 tbs sesame oil
- 1 tbs soy sauce
- 1 tbs rice vinegar
- black pepper
- Preheat the oven to 400 degrees F.
- Chop all the veggies and toss with olive oil and seasonings.
- Spread on a baking sheet in thin layer and roast for 30 min.
- Cook spaghetti according to instructions.
- Whisk the dressing together.
- Combine the roasted vegetables, spaghetti and the dressing together,
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Hope you have a lovely Friday! Chat with you soon.