I woke up in the middle of the night on Wednesday night and had a hard time getting back to sleep. While I laid there with my eyes closed, for some reason I started making plans for the zombie apocalypse.
I guess all the apocalypse movies lately have convinced me that I need to be prepared? It all made perfectly good sense last night, but today I realize that the quote “my brain is a wild jungle full of scary gibberish” is sometimes very fitting for me.
In case you were wondering what my plans are, I decided that my priority is going to be to get to the library. Because books are awesome, and maybe reading “Warm Bodies” will teach me the important things I need to know about the zombie apocalypse. You know, like how to get a zombie to fall in love with me so I can unlock the key to saving humanity.
The good news is that even though I missed out on some of my sleep to prepare for the world’s end, this dinner came out delicious using some of the wonderful end of summer goodies. And it is only about 255 calories per serving!! And I am now totally obsessed with roasted roma tomatoes.
Health highlight of tomatoes: Tomatoes are also full of antioxidants that have been shown to prevent certain types of cancer (specifically lung and prostate) promote heart health, and may be helpful in supporting bone health. One of these antioxidants is lycopene, which has been linked to higher functionality with age, as well as increases your skins natural SPF!
- 1 lb Broccolini (trim about ½ inch off the bottom and discard, then chop into roughly thirds lengthwise)
- 8 Roma Tomatoes (sliced)
- EV Olive Oil Spray (this is the one I always use)
- 8 oz Rigatoni (dry weight, half a 1lb package)
- Water (to boil the pasta)
- 1 Lemon (juice and zest)
- Salt and Pepper (to taste)
- Preheat the oven to 425
- Line 2 baking pans with parchment
- On one pan line the tomato slices and spray with the oil
- On the other pan spread the broccolini evenly and spray with the oil
- Place both pans in the oven and roast until the broccolini is browned and the stems are tender but not mushy, and the tomatoes are browned (about 25 minutes)
- While the veggies are roasting bring a pot of water to boil (for the pasta)
- Add the pasta and cook to al dente (check your package, mine was 11 mins)
- Drain the pasta and place in a large bowl
- Add the lemon zest and juice
- Add the veggies when they are done roasting
- Season with salt and pepper to your liking
- Dish up and enjoy!!