Fridays are my no meat days. Don’t ask, they just are. I also would like to be Pescetarian but on most days I give up that thought. Tonight I decided on spaghetti with roasted vegetables. I didn’t go crazy with the veggies – I only used broccoli, cauliflower and cherry tomatoes for some color. We first eat with our eyes, you know.
3 cups Cauliflower florets
3 cups Broccoli florets
1 cup Cherry Tomatoes
1 small Garlic cloves, minced
1 lemon, juice and zest
Salt and Black Pepper to taste
Bring a large pot of water to boil. Season generously with salt. Add spaghetti and cook according to the package directions. Drain and put back in the pot. Drizzle about three tablespoons of olive oil. Add half the minced garlic, lemon zest and toss to combine. Season with salt and pepper and keep warm.
Meanwhile preheat oven to 500 F.
In a large baking sheet toss vegetables with olive oil, half the minced garlic and lemon juice. Season with salt and pepper. Roast for about 10 minutes turning occasionally. Don’t overcook!
Combine spaghetti and roasted vegetables. Drizzle extra olive oil. Serve dusted with parmesan cheese.
publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Latest posts by Jas (see all)
- Chicken in Beer Sauce with Welsh Rarebit – Coq à la Bière - January 15, 2019
- Baked Red Beet Falafel with Yogurt Mint Sauce - January 8, 2019
- Two-Bean Chili Con Carne Recipe - December 28, 2018