This post originally appreared on the Taste and Savor blog on March 20, 2012
Anyone who had the pleasure of being in Atlanta the past few days, has most certainly been bitten by spring fever. I know I have. The flowering trees are at their peek and the temperature has been ideal for sitting on the deck and relaxing. Of course, one cannot sit on the deck without a nice cool beverage and a complementary spring-inspired meal. This weekend I enjoyed some simple boiled shrimp and roasted asparagus as well as the veggie laden pasta dish I am sharing today. As always, I tried to make this recipe better for you by reducing the amount of olive oil, omitting butter and cream all together and using 100% whole wheat pasta.
I love the change of seasons. New weather, new wardrobe and most importantly, new food. Happy Spring!
Roasted Veggie Pasta Primavera:
1 box frozen artichoke hearts, thawed
1 zucchini, 1/2 inch dice
1 yellow quash, 1/2 inch dice
1 orange bell pepper, 1/2 dice
1/2 pint grape tomatoes
Olive oil cooking spray
Salt and pepper to taste
1 cup frozen peas, thawed
8 oz whole wheat pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil, julienned
Preheat oven to 425 degrees and place artichokes, zucchini, squash, bell pepper and grape tomatoes on a foil lined sheet pan. Spray vegetables with cooking spray, sprinkle with salt and pepper. Toss to combine. Roast in oven for 25-30 minutes until veggies are starting to brown.
Add peas to the roasted vegetable mixture and toss with warm pasta. Drizzle with extra virgin olive oil and garnish with fresh basil and Parmesan cheese.
Serves 4 as a side, or two a a vegetarian main dish.