The abundance of fresh vegetables and herbs gives this unique pasta dish a burst of color and flavor. For protein, add cooked tofu or meat 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 mixing bowl, a large pot, a colander, and a serving dish.

STEP TWO – Roast the Vegetables

Ingredients:

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

Instructions:

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

STEP THREE – Cook the Pasta

Ingredients:

¾ pound bowtie pasta

Instructions:

1. Fill the large pot ¾ full of water, add a shake of salt, and bring to a boil.
2. Add the pasta and cook as directed.
3. Drain the pasta in the colander, rinse briefly under cold water, and spoon into the serving dish.

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. Add the roasted vegetables and tomatoes to the pasta.
2. Toss with the oil, lemon zest, and parmesan cheese.
3. Serve the bowtie pasta primavera warm in bowls.

Recommended Serving Size: ¼ of recipe

Exchanges: 2 starch, 1 veg, 1 fat