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This week’s meatless Monday meal is outstanding! Spectacular! Loaded with how-did-it-get-there flavor and a cinch to make. Yep. Happy Monday to you!

Let’s be honest, when you’re going meatless, and you’re used to eating meat, meals can seem unsatisfying, boring… flavor-less. Well no more! Please let me introduce you to a meal that is vibrant, light, and bursting with fresh Fall flavor.

All you have to do is chop and drizzle.

The roasting does all the work.

Roasting renders intense flavor, flavor I didn’t know existed without garlic. Yes, this meal has NO garlic (gasp!)

But it does have Herbs de Provence. Which makes magic in the oven, in case you didn’t know.

All this glory tops whole wheat penne pasta. And makes me reconsider my choice of always choosing meat when eating out, I’m just trying to get my money’s worth, but I know there has got to be a better option. If I can create something marvelous from a few veggies, imagine what they can do. (ya know the real chefs)

Parmesan cheese is a must. Grate abundantly please.

Let’s hear it for Monday!

Check out other ttk meatless Monday meals:


penne pasta primavera slightly adapted from Giada De Laurentiis at Food Network

makes 6 servings

3 carrots, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 small white onions, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 Tbsp herbs de Provence
3 Tbsp extra virgin olive oil
1 lb whole wheat penne pasta
3/4 c. Parmesan cheese, grated
salt and pepper

1. Preheat oven to 450 degrees.

2. Slice veggies into similar shape and size. Coat with olive oil and herbs. Sprinkle with salt and pepper. Lay in thin layer on 2 baking sheets. Bake for 30 mins, tossing half way through.

3. Cook pasta according to package, being sure to salt the boiling water.

4. Drain pasta, reserving 1 cup cooking water.

5. To pasta, add cooking water, and roasted veggies and 1/2 cup Parmesan cheese.

6. Serve with more grated Parmesan cheese.