{"id":733,"date":"2019-11-08T04:31:50","date_gmt":"2019-11-08T04:31:50","guid":{"rendered":"https:\/\/gf-veg.com\/?p=733"},"modified":"2021-12-23T00:42:50","modified_gmt":"2021-12-23T00:42:50","slug":"roasted-vegetable-baked-penne","status":"publish","type":"post","link":"https:\/\/gf-veg.com\/roasted-vegetable-baked-penne\/","title":{"rendered":"Roasted Vegetable Baked Penne"},"content":{"rendered":"

Healthier Baked Penne with Roasted Vegetables<\/h1>\n

I have memories of a baked ziti dish I used to make (back when I was many pounds heavier) that was basically a thick brick of cheese and pasta. It was a gooey, unhealthy mess! But since I was craving it, I set out to make a healthier version. The result is <\/span>roasted vegetable baked penne<\/b> – a delicious, gluten free, baked pasta dish full of nutritious veggies.<\/span><\/p>\n

This dish features zucchini, mushrooms, diced onion, and peas, providing valuable nutrients and antioxidants<\/strong> to the meal. I also included some Parmesan and part-skim mozzarella for that cheesy flavor I was craving. However, by reducing the number and amount of cheeses, I trimmed <\/span>at least<\/span><\/i> 228 calories per serving and 8 grams of fat per serving compared to my old recipe. With a meal this hearty and satisfying, you won\u2019t miss the extra cheese at all!<\/span><\/p>\n

This is inspired by a recipe\u00a0from <\/span>Giada de Laurentiis<\/a>.<\/span><\/p>\n

\"vegetable<\/p>\n

How to choose gluten free pasta for baked penne<\/span><\/h3>\n

At first, venturing into the world of gluten free pasta can be a bit intimidating. Here are some tips to keep in mind when making the switch.<\/p>\n

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  • Would you like your gluten free pasta to taste the same as traditional pasta?<\/strong><\/em> In my family\u2019s opinion, <\/span>Barilla\u2019s gluten free pastas<\/span><\/a> taste exactly the same as traditional pastas. This makes them a great option when making a meal to share with others, which we did in this case.<\/span><\/li>\n
  • Is nutrition your primary consideration for your pasta?<\/strong> <\/em>If you\u2019d like to boost the protein content of your meal, consider using a pasta made from legumes,\u00a0such as <\/span>lentils<\/span><\/a>, <\/span>chickpeas<\/span><\/a>, or <\/span>mung beans<\/span><\/a>. While these have different textures and flavors than you may be used to in a traditional pasta, they’ll add more nutrients to your plate.<\/span><\/li>\n<\/ul>\n

    Regardless of which gluten free pasta option you choose, be sure to use plenty of salt in your cooking water. Also, once you’ve drained your pasta after cooking it, quickly move onto the next step in the recipe. Otherwise, gluten free pasta can quickly clump after draining.<\/p>\n

    To learn more about gluten free pasta options, download a FREE copy of GF Veg’s eBook the <\/span>Complete Guide to Healthy Pasta<\/b><\/a> for recipes, meal inspiration, nutrition guidance, and cooking tips. Learn about 8 gluten free pastas and pasta swaps that will reduce inflammation, promote gut health, and support clean eating.<\/span><\/em><\/p><\/blockquote>\n