Roasted Veggie Spaghetti with Balsamic & Basil

This past week has been a bit crazy for me, as I've had to pack up over three years worth of my belongings and move into a new place (I know three years isn't that long, but somehow I've accumulated a lot of stuff - mostly junk haha). Not surprisingly, I've been relying on quick and easy meals that don't involve much cooking to get me through the process!

Now that I'm finally settled into my new place, I'm looking forward to getting back into a routine and testing out my new kitchen!  Although I'm not sure how my baking is going to turn out with a stove that currently only has one oven rack that appears to be stuck in the lower half of the oven...

The first actual meal that I cooked for myself after moving in was this simple summery pasta dish of thin spaghettini noodles tossed with a variety of colourful roasted veggies and balsamic vinegar, and topped with some fresh basil.

This dish was inspired by a recipe from the cookbook Appetite for Reduction, which used fusilli pasta and a slightly different mix of vegetables (I left out the yellow squash and added spinach and basil). The original recipe was called a pasta primavera, but to me primavera usually implies pasta with veggies in a creamy white sauce, and this dish is quite different!

Instead of adding a sauce, the vegetables are simply roasted until tender with lots of herbs and garlic, then tossed with the noodles in balsamic vinegar for a nice light meal that really highlighted the veggies - perfect for summer evenings!

The basil was a nice addition, and feel free to add other toppings you like, such as parmesan cheese, toasted pine nuts, or maybe even a touch of pesto!

Roasted Veggie Spaghetti with Balsamic & Basil
Adapted from Appetite for Reduction

1/2 bunch asparagus

1 large zucchini

1 small red onion

1 pint grape or cherry tomatoes

1 bell pepper (I recommend orange, red, or yellow)

4-6 cloves garlic (4 large or 6 smaller)

1-2 tbsp olive oil

2 tsp dried oregano

2 tsp dried thyme or basil (I used basil because I didn’t have thyme)

Salt and pepper

1/2 lb spaghettini (or another pasta)

2 cups packed baby spinach leaves

2 tbsp balsamic vinegar

A few handfuls of fresh basil

Preheat oven to 450°F and line two baking sheets with aluminum foil.

Prepare the veggies: snap the woody ends off the asparagus and slice the stalks into smaller pieces (3-4 pieces per stalk). Slice the zucchini into half-inch slices. Peel the onion and cut in half, then slice each half into thin slices. Cut the bell pepper in half, remove the seeds and core, and thinly slice. Peel the garlic and cut into thin slices as well.

Divide the veggies among the baking pans and toss with the olive oil. Sprinkle the dried herbs over top and season generously with salt and pepper. Toss to mix. Place in preheated oven for 15 minutes, then remove pans and give the veggies a toss. Return to oven for another 10-15 minutes, until tender and browned.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain.

Add the pasta and roasted veggies to a large bowl. Stir in the spinach so that it wilts. Add balsamic vinegar and toss well to mix. Divide into serving bowls, top with some fresh basil and season to taste with salt and pepper. You might want to add another drizzle of balsamic vinegar as well.

Makes 4 servings.

Hot or Cold Asparagus Soup

It feels like local asparagus season arrived late here in Ontario, and now that it's finally available I feel pressured to make the most of it before it's gone again! So this past weekend when I saw some beautiful super-thin spears of asparagus at the farmers' market, I was sure to pick some up.

And since I knew that fresh picked asparagus only lasts a couple of days, I wanted to make a recipe that would use up the entire bunch in one dish, which is why I made this asparagus soup!

You may be thinking that soup is the last thing you want now that temperatures are warmer, but the good thing about this particular soup is that it can be eaten hot or cold and it tastes great either way!

Another bonus is that the ingredient list is very minimal. The base of the soup is just water (although you could use vegetable broth for more flavour if you like), and the main ingredients are asparagus, onion, and garlic, with a bit of yogurt and lemon added at the end.

With such a simple soup, the flavour of the asparagus is really the highlight, which was what I was aiming for!

I tried eating it both hot and cold and I couldn't decide which version I liked better!  I appreciated the cold, creamy version as a light refreshing meal on a warm day, and I think I'll heat up my last serving for lunch today since it's a cool, rainy day and a warm bowl of soup would be nice!

Hot or Cold Asparagus Soup
Adapted from Food 52

1 tbsp olive oil

2 large cloves garlic, minced

1 yellow onion, diced

1 lb asparagus, divided

3-4 cups water (I used 3)

1/2 tsp kosher salt

1/2 tsp white pepper

1/2 cup plain low-fat yogurt, plus more for serving (could substitute vegan yogurt)

1 tsp lemon zest

1 tbsp lemon juice

Extra lemon slices for serving if desired

Break the woody stems off the asparagus. Reserve a few stalks to use as garnish and chop the rest into pieces.

Heat olive oil in a large pot over medium heat. Add garlic, onion and asparagus pieces and sauté for about 5 minutes, stirring occasionally, until the onion and asparagus have softened.

Add water, salt and pepper and bring to a simmer. Let simmer for 10-15 minutes, until asparagus is very soft. Remove from heat.

Transfer soup to blender in batches and puree until smooth. Add the yogurt, lemon zest and lemon juice and blend again. Taste and add more seasoning.

Serve hot, or refrigerate until cold and eat as a chilled soup. For the garnish, use a vegetable peeler to shave the reserved asparagus into thin slices. Top each serving with the asparagus shavings and an extra spoonful of yogurt if desired. 

Makes 3-4 servings.

Vegan Fettuccine Alfredo with Asparagus

I should probably start this post by admitting I've never really been a fan of creamy pasta. I've always preferred a tomato sauce or even a simple oil based dressing rather than any cream based pasta sauce like alfredo. That being said, I've finally found a creamy pasta that I really enjoy in this vegan version of fettuccine alfredo!

Instead of butter, cheese and heavy cream, the creaminess from this pasta sauce comes from tahini (sesame seed paste) mixed with almond milk. To add even more flavour and thickness, the liquid base is stirred into a mixture of pureed onion and garlic that's been sauteed on the stovetop.

The result is a rich and creamy sauce that coats each noodle perfectly and really does resemble a traditional alfredo sauce, but with much more flavour in my opinion!

The original recipe was a simple dish of noodles with sauce, but I always like to include extra vegetables in my pasta to make it more interesting. My first thought was to add asparagus, since its long shape goes well with noodles and it seemed like a fresh seasonal choice for this time of year!

I steamed the asparagus to avoid having to turn on the oven, and tossed it in a bit of lemon zest. A healthy dose of fresh lemon juice and parsley were the final touches to brighten up the dish.

I was actually surprised at how filling this pasta was because of the tahini, which also makes it the perfect transitional meal from hearty winter dinners to lighter spring and summer dishes!

Vegan Fettuccine Alfredo with Asparagus

Adapted from Get it Ripe

~8-9 oz dry linguine or fettucine

1 tbsp olive oil

3/4 cup pureed onion (from 2 small yellow onions, peeled and pureed in a food processor - mine was still a bit chunky)

3 cloves garlic, finely minced

1.5 cups almond milk

1/2 cup tahini

1 tsp sea salt

1/4 tsp nutmeg

Freshly ground pepper

1/4 cup chopped parsley, plus more for garnish

2 tbsp lemon juice

1/2 lb asparagus (about half a bunch)

1/2 tsp lemon zest (optional)

Lemon wedges for serving

Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook until al dente, according to package directions. Drain.

Meanwhile, heat olive oil in a medium skillet over medium-high heat. Add onion and garlic and cook, stirring often, for about 8 minutes, until browned.

Stir together almond milk, tahini, salt and nutmeg until tahini is fully mixed in. Pour into skillet with the onion mixture and stir. Reduce heat to medium. Add freshly ground pepper and cook, stirring often, for about 5 minutes. Add the parsley and lemon juice and cook for another minute. Remove from heat.

Snap the woody ends off the asparagus and discard. Add the asparagus to a steamer basket and steam, covered, for 3-5 minutes, until bright green and crisp-tender. Remove from steamer basket and chop each asparagus stalk into three pieces. Toss asparagus with a drizzle of olive oil, salt and pepper, and lemon zest.

Return the drained pasta to its cooking pot. Add the sauce and stir well to mix (you may not need all of the sauce). Add the asparagus.

Serve warm. Season each serving with additional salt and pepper if desired and squeeze a lemon wedge over top.  Top with additional parsley.

Makes 4 servings.

Roasted Strawberry, Chickpea & Asparagus Couscous

I'm not sure about those of you who live in the U.S., but here in Ontario, fresh local strawberry season is still in full swing and I'm loving being able to use them in drinks, baked goods, yogurt parfaits, and even salads. 

A new discovery for me this year is roasted strawberries.  If you haven't tried roasting strawberries before, I highly recommend it!  The strawberries start to break down in the oven and get nice and soft and gooey inside, with an intense flavour.  They make a great topping for crostini, but you can also add them to salads and grains like you would with fresh strawberries.

This couscous dish is a great way to incorporate roasted strawberries.  The original recipe that inspired this dish had a combination of fresh strawberries with couscous, chickpeas, goat cheese and basil, as seen on Prevention RD.  I was planning on making this dish until I saw a recipe for israeli couscous with roasted strawberries on Running to the Kitchen. 

So I changed my plan and made my couscous with roasted strawberries instead. I also left out the goat cheese and added asparagus and fresh mint to the salad as well. I thought this was a light and nicely balanced meal with the veggies, fruit, chickpeas and fresh herbs and it made a great lunch to bring with me to school. 

I also loved the balsamic dressing, although the flavour didn't come through that strongly once everything was mixed together.  If you want more of a balsamic taste, you can add another tablespoon to the dressing, or just drizzle some over each serving when you eat it, like I did.  

Hopefully strawberry season hasn't ended yet in your area so that you can try this recipe! And I still have another strawberry recipe coming up next week, so stay tuned!

Roasted Strawberry, Chickpea & Asparagus Couscous
Adapted from Prevention RD 


2 cups strawberries

1 tsp maple syrup

3 tbsp balsamic vinegar, divided

1/2 lb asparagus

1 cup dry couscous

1/4 cup slivered almonds

1 cup canned chickpeas, rinsed and drained

1 tbsp olive oil

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

Herbamare and ground pepper to taste

Preheat oven to 375°F.

Toss strawberries with the maple syrup and 1 tablespoon of the balsamic vinegar. Place in a small baking pan and roast in the preheated oven for 10-15 minutes, until soft.  Snap the woody ends of the asparagus and discard. Place the asparagus on a baking sheet and drizzle with a bit of olive oil, salt and pepper.  Add to the oven for the last 5-7 minutes of the roasting time, until crisp-tender.  Remove from oven and chop into pieces.

Meanwhile, prepare the couscous according to package directions.  Toast the almonds in a dry skillet over medium heat for a few minutes, until lightly browned and fragrant.

Transfer couscous to a large bowl and add the toasted almonds and chickpeas.  Toss to combine.

Whisk the remaining balsamic vinegar and olive oil together. Pour over the couscous mixture and stir until incorporated.  Stir in the asparagus, roasted strawberries (with their juices), basil and mint. Season with herbamare and ground pepper to taste (I also liked to drizzle more balsamic vinegar over top of each serving).

Serve warm.

Makes 4 servings.


This was submitted to Ricki's Wellness Weekend at Diet, Dessert & Dogs.

Spring Panzanella

If you've been following my blog for awhile, you may know that one of my favourite things to make is panzanella - basically a salad of vegetables and crusty bread, tossed in a simple oil and vinegar dressing.  I think panzanella is best in the summertime, when you can get fresh tomatoes and basil from your own garden, but the great thing about this dish is that it can be adapted so easily to each season.

My first panzanella recipe that I posted was this Roasted Summer Panzanella, made with corn, tomatoes, and summer squash.  When the colder weather came around, I changed up the recipe by using root veggies and pumpernickel bread to make this Winter Panzanella that I loved.

Now that Spring is finally here, I couldn't wait to make another version of my favourite salad using some of the new produce that becomes available in springtime.

For the vegetables, I chose asparagus, radishes, and mini new red potatoes, along with the standard cherry tomatoes that I think are essential to a panzanella. For the bread, I wanted something with seeds, because they remind me of springtime and new growth, so I found a nice hearty loaf of sunflower seed rye bread that I toasted and broke into pieces.

I also like to change up the type of fresh herb that I put in my salad based on the season.  In the summer, I always use fresh basil, and in the winter, I used sage.  For my spring version, I decided to add some fresh dill, and I loved the way it brightened up the whole dish.

Finally, I topped off my salad with a big handful of alfalfa sprouts for some extra texture and substance (I added more sprouts after these pictures were taken and mixed them in so that they were spread throughout the salad).

I loved the way everything came together to create an such an interesting and flavourful meal! I thought each of the components went well with the others, and I liked to combine them in different ways with each bite!

And if you're not a fan of radishes, you should try roasting them - they lose some of that bite that can turn people off and instead take on a sweeter, more mellow flavour with a softer texture. I couldn't find any local radishes or asparagus yet when I made this, but I will definitely be making it again, and I bet it will taste even better once the local produce is available!

Spring Panzanella
Inspired by my previous recipes for Roasted Summer Panzanella and Roasted Winter Panzanella
*Note: the amounts below are approximate amounts for 1 large serving.  You can easily increase the amounts to serve more people. I roasted extra vegetables so that I could have leftovers to make another salad the next day - just add the bread and dressing separately when you want to eat it.

4 oz mini red potatoes, cut in half

4 oz radishes, cut in half if large

1/2 tsp dried oregano

~5 cherry or grape tomatoes

1 clove garlic, smashed

4-5 spears asparagus

1-2 thick slices of bread – I recommend a multigrain or sunflower seed loaf

1 tbsp olive oil, plus more for roasting

2 tbsp white wine or champagne vinegar

1 tbsp fresh dill

Salt and pepper

Handful of sprouts (I used alfalfa sprouts)

Preheat oven to 400°.

Toss the potatoes and radishes with a drizzle of olive oil, the dried oregano, and some salt and pepper.  Transfer to a large baking dish and place in the preheated oven. Bake for 20 minutes.

Toss the tomatoes and garlic with a bit more olive oil, salt and pepper. Add to the pan with the potatoes and radishes.  Roast for an additional 15-20 minutes, until potatoes and radishes are tender.

Meanwhile, prepare the asparagus by breaking off the woody ends and placing them on a small baking sheet. Drizzle with a bit of olive oil and season with salt and pepper.  Add to the oven for the last 10 minutes of roasting time.

Toast the bread by adding the slices to the oven for the last 5-10 minutes of roasting time (I placed my bread on the same baking sheet with the asparagus).

When everything is done roasting, remove from oven and transfer to a large bowl.  Toss with the remaining olive oil, vinegar, and dill.  Season with salt and pepper to taste.  Top with the sprouts.

Makes 1 serving.