Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
10
Low
Nutrition per serving
Calories181.8 kcal (9%)
Total Fat8.1 g (12%)
Carbs24.5 g (9%)
Sugars7.7 g (9%)
Protein4.6 g (9%)
Sodium442.8 mg (22%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2carrots
medium, peeled and chopped
1zucchini
medium, peeled and chopped
1yellow squash
medium, peeled and chopped
2Roma tomatoes
medium, chopped
1onion
large, chopped
1bell pepper
medium, stem and seeds removed, chopped
2celery stalks
chopped
1 ½ tspminced garlic
2 Tbspavocado oil
1 cuplow sodium vegetable broth
1 tspitalian seasoning
¾ tspfine sea salt
¼ tspground black pepper
⅛ tspcayenne pepper
optional
Shredded Colby jack cheese
optional
Dry noodles
Instructions
Step 1
Preheat oven to 425 degrees.
Step 2
Lightly coat a large baking sheet with non-stick cooking spray.
Step 3
Chop vegetables and put them in a large mixing bowl. Add avocado oil and minced garlic, stir until combined.
Step 4
Spread vegetables evenly on baking sheet and cook for 40 minutes, stir halfway through.
Step 5
At the 20 minute mark start boiling the water for your noodles.
Step 6
Once vegetables are done, add them to a blender. Add broth, Italian seasoning, salt, ground black pepper, and cayenne pepper.
Step 7
Cover blender cap with a paper towel so that the steam can get out.
Step 8
Blend until smooth and then add sauce to your noodles. Top with cheese and serve with French bread.
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