Summer. Has. Arrived!

This summer has been... odd.....

Midwest weather is teasing I tell ya'... They guarantee thunderstorms to enjoy under the blankets on a Saturday to never see a drop onto Sunday promises of a sunny and beautiful day ending with enough rain to water all of our plants! We can do better than this Indy... I'm fightin' for ya'!

Never knowing if grilling is an option, I always know being a vegetarian, pasta is a perfect fallback meal in any weather scenario :) 

 There are so many varieties of pastas and recipes to work with, all with different twists. Sometimes I can be in the mood for a regular pasta marinara, but during the summer, I love roasted and grilled vegetables! This dish is something that has both winter and summer aspects.

Pasta with Roasted Vegetables (3-4 servings)

 In the lineup:

-1/2 pound multi-grain penne or bow tie pasta
-1 medium onion, sliced
-1/2 red pepper, thinly sliced
-1/2 yellow pepper, thinly sliced
-1 broccoli head, cut up into medium sized pieces
-1 Tablespoons minced garlic
-2-3 Tablespoons olive oil
-salt and pepper
-2 teaspoons Italian seasoning
-Juice of half a lemon

Coach's orders:
Roast the vegetables in olive oil, lemon juice and seasoning at 375 degrees until caramelized, about 15-20 minutes but keep an eye on it. Serve over cooked multi-grain pasta for good fiber. Garnish with some extra dried basil and Galaxy brand soy Parmesan cheese or regular Parmesan cheese. A great dish with lots of vegetables, fiber and flavor! 

Yummo and husband approved!

Do you prefer your veggies steamed, roasted or grilled?

Most of the time roasted, but with the right grill and outdoor weather, that grill is callin' ma name! :)