Pasta Primavera
2014-08-13 22:48:06
Serves 6
They Will Eat Their Veggies!
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
- Broccoli and/or carrots can be substituted for above vegetables (steaming maintains their bright colors)
- Shredded carrots can be added raw for full nutrient value
Instructions
- Preheat oven to 450 degrees
- Fill 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
- Serve as is or top with a marinated, grilled chicken breast.
- Goes well with a garden salad.
- Be creative! Use any vegetables you like!
The Keyes Ingredients https://thekeyesingredients.com/