Anyone who had the pleasure of being in Atlanta the past few days, has most certainly been bitten by spring fever. I know I have. The flowering trees are at their peek and the temperature has been ideal for sitting on the deck and relaxing. Of course, one cannot sit on the deck without a nice cool beverage and a complementary spring-inspired meal. This weekend I enjoyed some simple boiled shrimp and roasted asparagus as well as the veggie laden pasta dish I am sharing today. As always, I tried to make this recipe better for you by reducing the amount of olive oil, omitting butter and cream all together and using 100% whole wheat pasta.
I love the change of seasons. New weather, new wardrobe and most importantly, new food. Happy Spring!
Roasted Veggie Pasta Primavera:
1 box frozen Artichoke Hearts, thawed
1 Zucchini, 1/2 inch dice
1 Yellow Squash, 1/2 inch dice
1 Orange Bell Pepper, 1/2 dice
1/2 pint Grape Tomatoes
Olive Oil Cooking Spray
Salt and Pepper to taste
1 cup Frozen Peas, thawed
8 oz Whole Wheat Pasta, cooked according to package directions
2 TB Extra Virgin Olive Oil
1/2 cup freshly grated Parmesan Cheese
1/4 cup Fresh Basil, julienned
Step One:
Preheat oven to 425 degrees and place artichokes, zucchini, squash, bell pepper and grape tomatoes on a foil lined sheet pan. Spray vegetables with cooking spray, sprinkle with salt and pepper. Toss to combine. Roast in oven for 25-30 minutes until veggies are starting to brown.
Step Two:
Add peas to the roasted vegetable mixture and toss with warm pasta. Drizzle with extra virgin olive oil and garnish with fresh basil and Parmesan cheese.
Serves 4 as a side, or two a a vegetarian main dish.

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