Recipe

Quirky Corkscrew Primavera Recipe

	Jo_jo_ba / All my dishes 1 year, 6 months ago To save a few minutes of time, start heating your oven before you work on the veggies. If you don’t want to heat up your house (it IS Summer!), you can place the veggies in foil and throw 'em on the grill! Either way... delicious and healthy!!! Prep:30m Cook:30m Servings:2	Jo_jo_ba
	veggie peppery carroty zucchini green herby fresh light pasta carby olivey simple summery spring fresh easy grill roast baked noodles hifibre 250cal pasta

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Ingredients

1 small zucchini, sliced

1 small carrot, sliced

1 large, red bell pepper, chopped

½ medium sweet onion, chopped

1 tsp fresh rosemary leaves

½ tsp fresh thyme leaves

1 tsp olive oil

4 oz dry, whole wheat corkscrew pasta

8 cups water

2 tbsp salt

4 cherry tomatoes, halved

Directions

Preheat oven to 400F.

Toss all the vegetables and herbs with olive oil.

Place these in a baking dish, cover with foil and bake 30 minutes.

While they are baking, bring the water to a boil.

Add in the salt and pasta, cook 8-10 minutes. Drain, reserving a touch of pasta water.

Top each serving of pasta with the roasted veggies, and moisten with a touch of the pasta water if required.

Top each serving with four cherry tomato halves and serve.

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Comments

jo_jo_ba 1 year, 6 months ago said:
Amount Per Serving
Calories: 251.0
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 22.9 mg
Total Carbs: 53.8 g
Dietary Fiber: 9.3 g
Protein: 7.7 g
WW Points: 4.5

cookinggood 1 year, 6 months ago said:
This looks great.

rml 1 year, 6 months ago said:
Wonderful! This can be served hot or cold. Thanks for another wonderful post!

dynie 1 year, 6 months ago said:
I'm bookmarking this! It sounds good...and easy!