PCOS Pasta - Whole Wheat Penne with Roasted Vegetables
Nutrition per Serving
550
Calories
25g
Protein
75g
Carbs
20g
Fat
Grocery list: whole wheat penne, bell peppers, zucchini, eggplant, olive oil, garlic, low-sodium tomato sauce, parmesan cheese. This recipe is low GI, with whole wheat penne (GI 37) and vegetables (GI 15-30).
Ingredients
2 cups whole wheat penne (200g), 1 cup chopped bell peppers (150g), 1 cup chopped zucchini (124g), 1 cup chopped eggplant (82g), 2 tbsp olive oil (30ml), 2 cloves garlic, minced, 1/2 cup low-sodium tomato sauce (123g), 1/4 cup grated parmesan cheese (25g), Salt and pepper to taste
Instructions
1. Preheat oven to 400F (200C). 2. Toss vegetables in olive oil, salt, and pepper. 3. Spread vegetables on a baking sheet and roast for 20 minutes. 4. While vegetables are roasting, cook penne according to package instructions. 5. Drain penne and return to pot. 6. Add roasted vegetables, minced garlic, and tomato sauce to penne. Stir to combine. 7. Serve hot, topped with grated parmesan cheese.
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