Fireside Low Fat Pasta

Discovering this Fireside Low Fat Pasta was like finding a little warm hug on a chilly evening. The blend of roasted vegetables and a light tomato sauce quickly became my go-to comfort meal without any guilt.

I remember the first time unexpected guests showed up just as I was prepping this. The dish came together so quickly, and everyone couldn’t stop asking for seconds.

Ingredients

• Pasta: I always reach for whole wheat penne because it adds a bit of nuttiness and holds the sauce beautifully.
• Vegetables: Roasting red bell pepper, zucchini, and cherry tomatoes brings out their natural sweetness and keeps the flavors vibrant.
• Sauce & Seasoning: Using no salt added crushed tomatoes lets me control the seasoning perfectly, and a pinch of chili flakes gives just a hint of warmth.
• Topping: Parmesan cheese adds a savory finish, but nutritional yeast is a great vegan alternative that keeps things light.

Instructions

Get the Oven Going:

Preheat to 220°C (425°F) and prepare to roast those veggies to a tender, lightly caramelized perfection that fills your kitchen with amazing scents.

Roast the Veggies:

Toss diced bell pepper, zucchini, red onion, and halved cherry tomatoes with olive oil, salt, and pepper, then roast them until you see their edges caramelizing—a sure sign of deep, rich flavor.

Cook the Pasta:

While the veggies roast, boil your pasta in salted water until just right. Don’t forget to save a bit of that starchy pasta water—it’ll come in handy soon.

Make the Sauce:

Sauté minced garlic in olive oil until fragrant, then stir in tomato paste, crushed tomatoes, oregano, thyme, and chili flakes. Let it gently simmer and thicken while you admire that rich ruby color.

Bring It All Together:

Add roasted veggies and fresh basil to the sauce, combine with cooked pasta and reserved water, mixing until the sauce lovingly coats every piece—now you’re ready to serve.

The Finishing Touch:

Top with grated Parmesan or nutritional yeast and a sprinkle of fresh basil to elevate the flavors just before your first bite.

Save

This dish once turned a gloomy rainy night into a warm celebration for friends, where simple ingredients came together to create unforgettable comfort and joy.

Keeping It Fresh

Adding fresh basil at the end brightens the whole dish, so I never skimp on it. Plus, leftover roasted veggies keep well and taste even better the next day.

When You're Missing Something

If you’re out of Parmesan or nutritional yeast, a sprinkle of toasted breadcrumbs or a drizzle of good olive oil also adds a lovely finishing touch.

Serving Ideas That Clicked

This pasta pairs beautifully with a simple green salad tossed in lemon vinaigrette or alongside garlic bread for a more indulgent meal.

• Don’t forget to adjust seasoning before serving—it makes all the difference.
• Leftovers reheat best with a splash of water to keep the sauce saucy.
• Save a bit of fresh basil to sprinkle on top for a burst of color and flavor.

Save

Thanks for sharing this kitchen moment with me; here’s to many cozy meals and happy memories around the table.

Recipe FAQs

→ What kind of pasta works best?

Whole wheat penne or fusilli are ideal for holding the sauce and adding a hearty texture.

→ Can I use other vegetables?

Yes, seasonal vegetables like eggplant or mushrooms can be roasted and used as well.

→ How do I achieve perfectly roasted vegetables?

Roast diced vegetables at 220°C (425°F) for about 18-20 minutes, stirring once to ensure even caramelization.

→ Is it possible to make it vegan?

Omit the Parmesan cheese and use nutritional yeast or fresh herbs as a topping instead.

→ Can I add protein to this dish?

Grilled chicken or tofu can be added to boost the protein content without overwhelming the flavors.