Pasta Primavera, no cream

★★★★★ 1 Review
Kialono avatar
By Kialono .....
from Deer Lake, PA

We've been trying to cut fats out of our diet and this tasty dish fits the bill.

serves 4
prep time 30 Min
cook time 1 Hr

Ingredients

  • 2 c
    broccoli florets
  • 1 sm
    red bell pepper, cut into small chunks
  • 2
    carrots, peeled, cut into bite size chunks
  • 1
    yellow squash, cut into bite size chunks
  • 1/2
    onion, chopped fine
  • 3 clove
    garlic, smashed
  • 1/4 c
    extra virgin olive oil
  • 1 tsp
    italian seasoning
  • 1
    lemon, zested and juiced
  • 1
    handful fresh parsely, chopped
  • 2 Tbsp
    balsamic vinegar
  • fresh parmesan cheese
  • salt and pepper
  • 1 box
    pasta of choice
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How To Make

  • 1
    Chop all the vegetables into bite size pieces. Chop the onion and garlic, mix everything together and toss with about 1/4 cup of olive oil, the Italian seasoning, salt and pepper (to taste). Preheat oven to 450 degrees. Line a large baking sheet with heavy duty foil and spread the vegis on the sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes. Remove from oven and set aside. Boil pot of water and cook pasta of choice as directed. When it comes time to drain, reserve about 2 cups of pasta water, set aside. Add the vegis to the pasta, add the juice of lemon, lemon zest and balsamic vinegar. Toss all to coat. Add the pasta water, a little at a time to maintain the moisture you like. Add the parsley, toss again. Top with fresh grated parmesan cheese.

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