Most everyone has leftovers in the refrigerator by the end of the week. While doing your weekly meal prepping, it's the perfect time to make a quick and easy leftover dinner.
Here's a great idea:
Roasted Veggies over Pasta
Preheat oven to 425'
Slice up whatever veggies you have, like zucchini, squash, onions, carrots, bell peppers, beets etc.
In a large bowl toss with extra virgin olive oil, salt and pepper.
Get some water boiling in a large pan.
Use whatever pasta you have; brown rice noodles, whole wheat spaghetti, etc.
Roast veggies on a baking sheet, stirring occasionally for 30 minutes.
When pasta is done, toss in a large non-stick skillet(cast iron is best) melt a tablespoon or so of oil with a few crushed cloves of garlic. Continue heating until well coated and slightly crispy.
Serve topped with roasted veggies.
Quick and easy.
Next week; How to eat healthy on a budget.
Have a great week.