Pasta Primavera
6
servings25
minutes25
minutes50
minutesIngredients
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!
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