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Roasted Vegetable Quinoa Linguine

Roasted+Vegetable+Quinoa+LinguineOur friends at Native Sun love this roasted vegetable quinoa linguine recipe (our doctors love it too). Quinoa linguine is made from quinoa instead of wheat and provides a myriad of health benefits. Quinoa pasta is a great source of protein as well as iron. It is also gluten-free for those individuals with celiac disease who still crave pasta (you are only human after all).

 

 

 

 

 

Ingredients

  • Coconut oil to grease pan
  • 3 yellow squashes, sliced
  • 2 zucchini, sliced
  • 1 pint grape tomatoes
  • 10 oz. mushrooms, halved
  • 1/2 red onion, sliced
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground pepper, divided
  • 16 oz. quinoa linguine
  • 10 oz. fresh spinach
  • 15 oz. butter beans
  • 1/4 cup chopped sun dried tomatoes
  • 1 Tbsp. Olive oil

Preparation Instructions

  1. Preheat the oven to 400F. Grease a baking sheet with coconut oil to prevent sticking.
  2. Add squash, zucchini, grape tomatoes, mushrooms and onion to the baking sheet; sprinkle with half the salt and pepper; bake for 40 minutes or until edges of vegetables are beginning to brown. Meanwhile, cook linguine according to package directions.
  3. Place spinach and butter beans in a large bowl, top with cooked linguine; toss to wilt spinach; top with roasted vegetables, sun dried tomatoes, olive oil and remaining salt and pepper. Toss well.

Recipe and image courtesy of Native Sun

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