Roasted Broccoli, Asparagus, Tomatoes, Garlic with Rice Noodles

Gluten free, vegetarian, vegan, healthy… oh.  And easy.  Quick dinner of roasted broccoli, asparagus, tomatoes, garlic, with rice noodles.

This is so delicious and it tastes so good you won’t realize how good it is for you.

• Three heads broccoli, trim the florets, then peel the stems and cut into coins
• Two pounds asparagus, cleaned and trimmed
• Five tomatoes, chopped
• Lots of crushed garlic – we used about six cloves
• olive oil
• sea salt
• One box of pad thai noodles (or any really, but these feel like linguini and that’s what I wanted)

Preheat the oven to 350, toss the vegetable with salt and olive oil – we used two very large sheet pans for this. Cook for about 30 minutes. Remove from the oven and let sit for a moment.

Prepare the noodles according to the package directions – when you drain them, put the pot back on the stove and add all the vegetables to it – making sure you get all the liquid from the pans into the pot.  Add the noodles back and gently toss.

Serve.

That’s it.  Super easy, super delicious. I had some cold the next day and that was pretty good, too.