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
