Here is an easy pasta dish that can be prepared in no time. The whole wheat pasta and the summer vegetables make this a very healthy alternative to the traditional cream-based primavera. Feel free to vary from the recipe, by adding or omitting your choice of vegetables, and by using whatever type of pasta that you may have lying around in the cupboard. This can be a strictly vegan meal, or it can be mixed with a protein source. It serves up to 8.
- 1 red pepper sliced
- 1 red or yellow onion sliced
- 2 yellow squash sliced
- 2 zucchini sliced
- 2 carrots peeled and sliced thinly
- 4 cloves garlic minced
- 1 box of whole wheat penne pasta
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 2 Roma tomatoes diced
- 2 tablespoons parsley (optional)
- 2 tablespoons parmesan cheese (optional)
After slicing the first four vegetables, toss in a bowl with olive oil, minced garlic, and a pinch of salt and pepper. Spread across a baking sheet, and roast in a 425 degree oven for 15-20 minutes or until soft and beginning to brown on top. Meanwhile, cook whole wheat pasta according to box directions. After draining cooked pasta, return it to the pot and mix in the roasted vegetables, along with the Roma tomatoes, parsley, parmesan cheese and salt and pepper as needed. Garnish with additional parsley and parmesan if desired.
Nutrition Facts Per Serving:
Calories: 266 / Fat: 6g / Carbohydrates: 51g / Fiber: 9g / Protein: 9g
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a Bachelor of Science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes, to busy families and elderly people.