Recipe: Angel hair pasta with roasted vegetable sauce

Once you start looking at product labels, you begin to realize just how often dairy is a surprise ingredient. I have been frustrated to find cheese, often Parmesan cheese, added to sauces and I am left with only a few choices. So, instead of griping about the lack of options, I decided to try making a sauce of my own...and boy did I come up with a winner!

Roasting brings out delicious flavors in many vegetables and mixing them with pasta makes for a wonderful, filling meal. For a delicious, healthy alternative to cheesy pastas, try this recipe!

Ingredients:
- 2 cups of vegetables of your choice (eggplant, red peppers, zucchini, mushrooms, tomatoes)
- Angel hair pasta
- 1/2 tsp olive oil
- garlic salt
- fat free olive oil spray

Cut the vegetables up into 1/2 inch chunks and toss them into a oven-safe dish. Spray the vegetables with olive oil until well coated. Sprinkle the vegetables with the garlic salt and stir. Pre-heat the oven to 425 (on the roasting setting if you have it). Roast the vegetables for 25 minutes, stirring and respraying the vegetables every 10 minutes.

Meanwhile, boil the pasta for 4 minutes. After you've drained the pasta and the vegetables are done roasting, toss the pasta and the roasted vegetables together in a pan, adding the 1/2 tsp of olive oil to the mixture. Heat just a little until everything is warm and serve immediately. You'll be amazing how flavorful this dish is without a thick tomato sauce. If you have some soy Parmesan cheese, you may choose to sprinkle a little at the top.

Enjoy!