A delicious dinner made for Mother’s Day..for you or by you…need not be heavy! Ease up on animal protein with this light and healthy, whole wheat pasta primavera dish! Add seasonal produce like cherry tomatoes, and herbs to naturally flavor this homemade meal. Happy Mother’s Day!
Ingredients (Serves 4)
2 carrots, peeled and cut into thin strips
1 cup frozen peas
1 zucchini, cut into quarters
1 onion, sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 cup cherry tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp olive oil
salt and freshly ground black pepper
1 pound whole wheat farfalle (bowtie pasta)
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
Line a large baking sheet with heavy duty foil. In a large bowl, toss all of the vegetables with oil, salt, pepper, oregano and basil. Transfer the veggie mixture to the baking sheet in an even layer. Bake until veggies are cooked and tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, tender but still firm about 8-9 minutes. Drain pasta and set aside 1/2 cup of the liquid.
In a serving bowl, toss the pasta with the veggie mixture. Toss with the cherry tomatoes and adjust seasoning. Sprinkle with the Parmesan and serve immediately.