A weeknight shortcut that becomes dinner when you roast vegetables alongside the pasta. The quick oven heat brings out sweetness in zucchini and bell pepper that plays well with the sauce's tomato and cheese. Serve straight from the pan.

Serves 2. 25 minutes, 8 at the stove.

About 160 calories a serving, 2 g protein, 7 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Cut 1 medium zucchini and 1 bell pepper into half-inch dice and toss on a sheet pan with 2 tablespoons oil, salt, and pepper. Spread in a single layer and roast for 15 minutes, stirring once halfway through, until the edges begin to brown.15 min
2. While the vegetables roast, prepare the Spaghettios according to package directions in a small pot or skillet, heating until steaming. The pasta should be hot and ready when the vegetables finish.
3. Pour the hot Spaghettios over the roasted vegetables, stir gently to combine, and divide between two bowls or plates. Taste and add more salt and pepper if needed.
4. Serve at once, while the vegetables are still warm and slightly crisp.

Note Swap the vegetables for whatever needs using: cherry tomatoes, broccoli, asparagus, or carrots work well. Leftovers keep refrigerated for two days and reheat gently in a pot with a splash of water. Serve with a green salad or crusty bread to stretch the meal.