Pasta Primavera With Roasted Vegetables And Pesto Sauce

Pasta Primavera With Roasted Vegetables And Pesto Sauce

Ingredients

Vegetables (you may vary the vegetables depending on your taste)

• Half a cauliflower
• 2 or 3 sweet potatoes
• 1 purple onion
• 1 yellow or red bell pepper
• Lemon

Pesto Sauce

• 2 bunches of parsley
• 1 bunch of basil
• 2 lemons
• 2 or 3 garlic cloves
• 1/2 cup nuts (pine or walnut) or sunflower seeds
• 1 1/2 cup olive oil
• 1/2 fresh parmesan cheese
• Salt and pepper to choice

Pasta

• Select pasta of your choice and follow the cooking instructions on the box

Preparation 

• Pre-heat oven at 375 (F)
• Clean vegetables with lemon juice and cut the vegetables in bit size pieces
• in a large bowl mix the vegetables and the pesto sauce except for the onion and pepper.
• Layer the vegetables on a pizza or rectangular plate and cook for 20 to 35 minutes depending on the size of your vegetables.  After 20 minutes of cooking time, add your onion and pepper.
• While your vegetables are roasting, prepare your pasta.
• Put your vegetables over your pasta.

Calories: One bowl is approximately 500 calories based on the portion of 1 cup of pasta

Vitamins: A, C, E,  K, B1, B2, B3, folate, B6, choline, D

Fiber: 30%

Minerals: Calcium, iron, magnesium, potassium, zinc selenium and fluoride