Creamy Spaghetti with Roasted Spring Vegetables

Creamy Spaghetti with Roasted Spring Vegetables

Creamy spaghetti with roasted spring vegetables is so simple to make, but hearty and healthy. Roasted asparagus, cherry tomatoes and red onion create a flavorful vegetable medley to accompany spaghetti. This dish becomes heavenly with the addition of garlic and herb cheese spread which packs flavor and adds a creamy consistency. Serve warm, room temperature, or even straight from the fridge for a satisfying and healthy meal made with all real ingredients and fresh flavors. This dish makes a perfect meal prep when paired with a lean protein like grilled chicken.

Course appetizer, lunch, main course, pasta, side dish

Cuisine Italian

Keyword pasta, roasted vegetables

Prep Time 10

Cook Time 35

Servings

Calories 268kcal

Author Steph

Equipment

sheet pan
large pot

Ingredients

8 oz Barilla "Plus Protein" Spaghetti
3 cups cherry tomatoes
1 red onion
1 bunch asparagus
1 tsp kosher salt
1 tsp Italian seasoning
olive oil spray
1/4 cup reduced-fat garlic and herb Alouette cheese
1/4 cup basil fresh, chopped

Instructions

Preheat the oven to 400F.
Trim the ends off the asparagus, and chop the asparagus into 1" pieces.
Chop the red onion.
Add the asparagus, cherry tomatoes, and red onion to the sheet pan. Spray with olive oil spray. Sprinkle with the kosher salt and Italian seasoning.
Roast the vegetables for 35 minutes.
While the vegetables roast, bring a large pot of salted water to a boil.
Cook the pasta according to package directions, until al dente.
Drain the pasta and add it back to the pot.
Add the roasted vegetables, garlic and herb cheese, and fresh basil. Stir to combine.

Nutrition