Roasted Vegetable Pasta

Servings: 6

Diet: Vegetarian & Gluten-Free

Per Serving: 350 Calories | 52g Carbs | 7g Sugar | 8g Fiber | 12g Fat (3.5g Sat Fat) | 15g Protein | 420mg Sodium

Ingredients

• 2 medium zucchini or summer squash, sliced into half moons
• 1 small head of broccoli, chopped
• 1 large red bell pepper, sliced into strips
• 1 medium red onion, sliced into half moons
• 1 pint of cherry tomatoes, halved
• ½ teaspoon garlic powder
• 3 tablespoons oil, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 ounces uncooked whole wheat short pasta
• ½ cup Parmesan cheese, grated
• Zest of 1 lemon

Instructions

1.  Preheat oven to 400° F. In a large bowl, mix together vegetables, garlic
   powder, 2 tablespoons of oil, salt, and black pepper until everything is coated evenly.
2.  Spread vegetables onto a baking sheet so they do not overlap. Roast for
   20-25 minutes or until tender and starting to brown.
3. While vegetables roast, cook pasta according to instructions on the package.
   Drain pasta and put in serving bowl.
4. When vegetables are finished, add to pasta with remaining 1 tablespoon of
   olive oil and toss. Mix in Parmesan cheese and lemon zest.

Shopping Tip: Make at least half your grains whole grains. To make sure a grain product is made of whole grains, the first ingredient in the ingredients list should say “whole.”

Make it Gluten-Free: Use gluten-free pasta.

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