Roasted Vegetable Spaghetti with Torn Fresh Basil

Life can be a bit hectic. I get that. Which is why I want to remind you that when life gets crazy, it's important to remember to take care of yourself.

We live in a country where faster and cheaper is supposed to be "better." But when it comes to our food, we need to stop and take the time (or make the time) to make sure that we are feeding our bodies the best that is available.

After all, for all our bodies do for us, it's the least we can do to return the favor.

The following is a quick and easy recipe filled with fresh veggies, grains, and protein. Being that it is void of meat or tofu, you may be asking yourself, where is the protein?

Remember the quinoa spaghetti from the last recipe? High in protein, (6 grams per serving) quinoa has all the essential amino acids, is easy to digest, and is also high in fiber and iron.

With all its natural, whole goodness, this recipe raises the temperature of my spring fever...Warmer days are on their way!

Enjoy!

Roasted Vegetable Spaghetti with Torn Fresh Basil
Recipe from Vegetarian Times Magazine February 2010
Serves 6

2 cups sliced shiitake mushrooms
1/2 lb fresh asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (1 cup)
2 Tbs olive oil
2 cloves garlic, minced (2 tsp)
1/2 tsp red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1 package Quinoa spaghetti
1/2 cup torn fresh basil

Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from the bottom of pan. Return roasting pan to oven 5 minutes and let the wine cook off.

Meanwhile, prepare pasta according to package directions. Drain pasta and reserve 1/2 cup cooking water. Stir cooking water into reduced wine in roasting pan.

Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated throughout. Season with salt and pepper, if desired. Stir in torn fresh basil leaves and serve immediately.