The abundance of fresh vegetables and herbs gives this unique pasta dish a burst of color and flavor. For extra protein, add cooked tofu to the finished creation.

STEP ONE – Preparations

1. Preheat the oven to 425°F with 2 oven racks in the middle.
2. Lightly spray 2 large baking sheets with canola spray.
3. Get out a large pot, a colander, and a serving dish.
4. Get out a large bowl.

STEP TWO – Cook the Pasta

Ingredients:

¾ pound bowtie pasta

Instructions:

1. Fill the large pot with water, add a shake of salt, and bring to a boil.
2. Add the pasta and cook as directed.
3. Drain in the colander, rinse briefly under cold water, and spoon into the serving dish.

STEP THREE – Roast the Vegetables

Ingredients:

1 tablespoon extra-virgin olive oil
2 large peeled carrots cut into thin strips
1 large bell pepper cut into thin strips
½ pound trimmed and halved asparagus
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fine sea salt
½ teaspoon ground pepper
2 minced sprigs fresh thyme

Instructions:

1. In the large bowl, toss the carrots, pepper, and asparagus with the oil, garlic powder, onion powder, salt, pepper, and thyme.
2. Spread the vegetables onto the baking sheets and roast for 8 minutes.
3. Toss with a spatula and roast on a different rack for another 6 minutes or until crispy.

STEP FOUR – Assemble the Dish

Ingredients:

1 cup halved grape tomatoes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon zest
¼ cup grated parmesan cheese

Instructions:

1. Combine the roasted vegetables and tomatoes with the pasta in the serving dish.
2. Add the oil, lemon zest, and parmesan cheese and toss to combine.
3. Serve warm.

Recommended Serving Size: ¼ of recipe

Exchanges: 3 starch, 1 veg, 1 fat