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Balsamic Grilled Vegetable Pasta

 

Pasta with Grilled Veg

Who’s feeling a little weighed down by the holiday’s that be coming? I once read that on average, people gain 15 pounds over the holidays. That is just crazy train to me. When I shared this tidbit with my man-panion, he offered the encouragement that “You could do that easily”.

I checked my being offended at the door and asked him to explain. Basically- he went into whole “different metabolic types” discussion. I am a protein type, which doesn’t help me much given that I prefer to eat loads of plants rather than more densely packed protein foods of the animal variety. The man in my life, however, I swear, he could eat nine spelt crust pizzas and wind up lighter at the end- burning off more calories of those nine pizzas simply by chewing them, than what he would gain by eating them.

So yes, if I spent the holidays eating loads and loads of pizza, pasta, cookies, cake and crackers, I would likely grow beyond large and in charge by the end as the junk in my trunk would heftily sway from side to side with every step. (I know you are just loving the visual).

That is why I have tricks. Tricks and treats so I can eat what I love and remain in the same size jeans that I wore on my 25th birthday (pre severe skin and bones Crohn’s phase). If I shared all my secrets at once, I’d have to shut this blog right on down because I’d have nothing left to share.

So today, on the Monday before Christmas, I am going to offer my fave trip (that’s like a trick meets a tip), for how to eat loads of pasta and not feel like a weighed down sack of potatoes.

How To Eat Tons Of Pasta And Stay Light On Your Toes

  • Ditch the cream sauce and use olive oil and herbs instead.
  • Load your pasta down with vegetables. At least 60% should be veg.
  • Make a better noodle choice- try using rice noodles or buckwheat soba noodles as opposed to heavily processed wheat pasta.
  • Mix and match your noodles- use part cooked noodles and mix it up with either spiralized zucchini noodles or raw kelp noodles.
I tell you- the spiralized zucchini noodles is really my most fave way to go. It just kind of volumizes the regular past without adding loads of extra pasta. Plus- you are getting a bit of raw goodness in to the mix. Imagine the pasta-bilities with this mix. Amazing!

Oven Grilled Veg

Balsamic Grilled Vegetable Pasta

1 zucchini, quartered lengthwise

1 eggplant, cut in 1/2 inch thick slices
1 red pepper, quartered
1 red onion, cut into rings
approx 12 organic crimini mushrooms, stems removed
2 Tbs olive oil
5 cloves garlic, removed from bulb, skin on
1/4 cup organic sun-dried tomatoes, soaked
2-3 Tbs capers

Dressing
2 Tbs lemon juice
2 tsp dried oregano
2 Tbs balsamic vinegar
2 Tbs extra virgin olive oil
sea salt a to taste

Pasta

1 package soba noodles, cooked as directed on package
1 zucchini, spiral sliced into noodles

  • Preheat oven to 400
  • Prep zucchini, eggplant, red onion, red pepper, mushrooms, and garlic.
  • In a large mixing bowl, lightly toss vegetables in 2 Tbs olive oil.
  • Lay out on a pizza pan or parchment lined cookie sheet and place in oven, on middle rack.
  • Grill for 20 mins. Remove from heat, turn vegetables over, and replace for additional 10 minutes.
  • While vegetables are grilling, remove sun-dried tomatoes from water/oil and finely chop.
  • In a small bowl mix together the dressing including lemon juice, dried oregano, balsamic vinegar, olive oil and sea salt.
  • When vegetables are ready, allow to cool just enough so you can handle them.
  • Slice vegetables into roughly 1 inch square pieces or long strips, whatever is your preference*.
  • Peel garlic cloves and chop finely, mix garlic into dressing along with sundried tomatoes and capers.
  • Place grilled vegetables into a large mixing bowl and toss evenly with dressing.
  • Sample for taste and add additional sea salt as desired.
  • Fall in love
Question Of The Day: Without resorting to creepy chemical foods, what your best abundance eating tricks?

 

18 responses to “Balsamic Grilled Vegetable Pasta”

  1. Meghan Telpner (@meghantelpner) says:

    Raw vs. Cooked: Imagine The Pasta-bilities http://t.co/jUUj6BHl #happiness #health #holiday #nutrition #recipe

  2. Ami @ parsnipsandpears says:

    my two favorite go to “snacks” in my teens/college years was ice cream and chips…. Kale Chips and banana soft serve have become my saving grace in those times of cravings! My biggest tip for the holidays and avoiding stuffing my face with a ton of stuff I would never normally eat is EAT BEFORE you go somewhere! I always make sure I arrive at holiday gatherings on a fully healthily satisfied tummy, that way I am not tempted to stuff my face due to hunger.

  3. Erica says:

    It’s actually just a myth that people gain 15 lbs over the holidays, recent research has found it’s closer to 1 lb. The problem is, year after year, people tend to put on that additional lb and keep it on.

    Simply bulking up most of my meals with veggies, whether it’s a sandwich, wrap, pasta, stir-fry or curry dish, is my favorite way to voluminize my food intake.

  4. Allison says:

    How do you know that you are a protein type and that Josh is a “could eat every carb in the world without gaining a pound” type? Is this from trial/error, or something more definitive?

  5. Art3mis21 (@Art3mis21) says:

    Imagine The Pasta-bilities » Making Love in the Kitchen http://t.co/k3kkY5MZ via @wibiya

  6. caren says:

    I’m interested in your comment about being a protien vs. grain “type”. How do you know what type you are? Is this just a general feedback thing from your daily diet and how well your clothes fit, or is it more about blood type?

    I’ve read a lot about blood types and how you should eat accordingly, but I’m not sure how much I believe that stuff.

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      This isn’t related to blood type- I don’t think. With all the interest it looks like I’ll have to write something about this- or interview the person who developed it. I am not sure I fully subscribe to it but I know for sure that we all have different metabolic types and thrive on slightly different ratios of macronutrients.

  7. The Veggieator (@Veggieator) (@Veggieator) says:

    Raw vs. Cooked: Imagine The Pasta-bilities http://t.co/TNGCGdyw

  8. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Are you a pasta monster?! Thinking of dinner?! This is for you! http://t.co/in09rCTF #recipe

  9. Odelia says:

    I wish everyone knew about this. Raw mixed with pasta is so tasty! :o)

    Thanks Meghan…more Hawaii pics pleez… xo

  10. Karen says:

    Now I need a spiral slicer!
    My holiday plan is to eat a huge salad before every meal. That way, I’ll eat less afterwards and I’m full of good stuff first!

  11. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Eat eat eat – ’tis the season, so do it and feel light! http://t.co/in09rCTF

  12. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    eat pasta and feel light on your toes! http://t.co/in09rCTF

  13. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Try this #recipe, feel LIGHT and imagine the pasta-bilities! http://t.co/in09rCTF

  14. https://secure.gravatar.com/avatar/a90280711aef28f1df019277e2bbeb7e?s=51&d=blank&r=g pilotgirl says:

    Do I need to get a spiral slicer to make the zucchini noodles or is there a way to do it without getting new equipment?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Nope! You can use a veggie peeler to make thin flat slices and then a sharp knife to slice those into thin long strips. The spiral slicers is definitely more fun, but not essential!

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