Pasta Primavera With Veggies

Recipe Information

Ingredients

• 8 oz whole-wheat bow-tie pasta
• 1 cup carrot ribbons
• 1/2 cup green peas
• 1 cup Brussels sprouts, halved
• 1 cup red bell pepper rounds
• 1 medium onion, quartered
• 2 tsp olive oil
• 1/2 cup nut paste
• 1 tsp salt
• 1 tsp white pepper
• 1/2 cup tomato sauce

Instructions

Step 1

Cook the whole-wheat bow-tie pasta in salted water according to the package instructions. Drain and set aside.

Step 2

Preheat the oven to 400°F.

Step 3

Prepare the vegetables by cutting them into pieces, ribboning the carrots, and slicing the red bell pepper into rounds.

Step 4

In a large bowl, toss the vegetables with olive oil, half the tomato sauce, salt, and white pepper.

Step 5

Spread the vegetables in a single layer in a deep skillet or Dutch oven. Bake for about 10 minutes.

Step 6

Flip the vegetables halfway through baking to ensure they become tender and evenly browned.

Step 7

Add the cooked pasta and nut paste to the roasted vegetables. Toss everything well to combine.

Step 8

Taste and adjust the seasoning if needed. Serve hot. Pasta people who love their veggies will make this on repeat—I promise you that!

Nutrition Facts

Cost Information