Pasta with Roasted Summer Vegetables and Basil - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Ingredients
- 2 lb. summer squash
- 2 pt. grape or cherry tomatoes
- 1/4 c. olive oil
- 8 oz. short pasta shape
- 2 tbsp. unsalted butter
- 1/2 c. Parmesan cheese
- 1 c. fresh basil leaves
- 2 red onions
- 4 clove garlic
- Coarse salt
- Freshly ground pepper
Instructions
- Preheat oven to 450 degrees F. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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