Whole Wheat Pasta Primavera

Ingredients



  • 1 packet penne pasta

  • 1 yellow squash, chopped

  • 1 zucchini, chopped

  • 1 carrot, julienned

  • 1/2 red bell pepper, julienned

  • 1/2 cup grape tomatoes

  • 1 cup fresh green beans, trimmed and cut into 1" pieces

  • 2  tbsp olive oil, divided

  • 1/4 tsp sea salt

  • 1/4 tsp coarsely ground black pepper

  • 1/2 tbsp lemon juice

  • 1 tbsp oregano

  • 1/4 large yellow onion, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 2 tsp lemon zest

  • 1/3 cup chopped fresh basil leaves

  • 1/3 cup chopped fresh parsle

  • 3 tbsp balsamic vinegar

    • Method


    Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
    In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes and green beans with 1 tbsp olive oil, sea salt, pepper, lemon juice, and oregano. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
    Heat remaining olive oil in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and serve.

    Serves 4-6.