Name: Pasta Primavera
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 butternut squash, peeled and cut into 1/2 inch cubes (can be bought pre-cut); 1 head cauliflower, fresh cut into florets or 1 bag of frozen cauliflower; 1 bunch asparagus, fresh or frozen, cut in thirds; 1 red bell pepper, fresh or frozen, cut in squares; 1 yellow bell pepper, fresh or frozen, cut in squares; 1 zucchini, fresh or frozen, quartered and sliced; 1 onion, purple, white or mixed, sliced; 8 ounces mushrooms, sliced (optional); 2-3 cups fresh or frozen spinach, chopped; 1/2 cup olive oil or 1/4 cup pesto sauce plus 1/4 cup olive oil; 1/2 cup Pecorino Romano cheese (Parmigiana Reggiano can be substituted); Pink Himalayan salt and pepper to taste; 2 cups grape or cherry tomatoes, quartered; 1/2 package fresh basil, finely chopped; Vegetable or Shirataki Noodles

Pasta Primavera

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Recipe by thekeyesingredients.com Course: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 butternut squash, peeled and cut into 1/2 inch cubes (can be bought pre-cut)
1 head cauliflower, fresh cut into florets or 1 bag of frozen cauliflower
1 bunch asparagus, fresh or frozen, cut in thirds
1 red bell pepper, fresh or frozen, cut in squares
1 yellow bell pepper, fresh or frozen, cut in squares
1 zucchini, fresh or frozen, quartered and sliced
1 onion, purple, white or mixed, sliced
8 ounces mushrooms, sliced (optional)
2-3 cups fresh or frozen spinach, chopped
1/2 cup olive oil or 1/4 cup pesto sauce plus 1/4 cup olive oil
1/2 cup Pecorino Romano cheese (Parmigiana Reggiano can be substituted)
Pink Himalayan salt and pepper to taste
2 cups grape or cherry tomatoes, quartered
1/2 package fresh basil, finely chopped
Vegetable or Shirataki Noodles

Directions

Preheat oven to 450 degrees
Fill a pot with water and bring to a boil
Toss the squash, cauliflower, asparagus, peppers, zucchini and onions in a bowl with 2-3 Tablespoons olive oil, salt and pepper
Spread vegetables single layer on a cookie sheet lined with parchment paper
Bake for 20 minutes
Sauté the mushrooms separately and set aside
Broccoli can be steamed at this time
Chop tomatoes and basil, drizzle with olive oil and sprinkle with salt, set aside
When water comes to a rolling boil, add spinach, blanche and remove
Put strained spinach into a large shallow pasta bowl
Add mushrooms and broccoli to the spinach
Add the oven roasted vegetables to the bowl
Use the remainder of the olive oil to season the noodles (Pesto can be substituted here)
Add the vegetable or shirataki noodles to the bowl
Use a generous amount of cheese (Parmesan or Pecorino Romano) and toss
Garnish with room temperature tomatoes, fresh basil and a little more cheese

Notes

Broccoli and/or carrots can be substituted for the above vegetables (steaming maintains their bright colors) Shredded carrots can be added raw for full nutrient value
Serve as is or top with a marinated, grilled chicken breast.
Goes well with a garden salad.
Be creative! Use any vegetables you like!