Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Savor a vibrant plate featuring al dente whole wheat pasta tossed in a silky sun-dried tomato pesto, accented by a dollop of creamy nonfat Greek yogurt and complemented by a medley of roasted vegetables and crispy chickpeas. Enhanced with lightly sautéed tofu for an extra protein boost, this dish combines rich, tangy flavors with comforting textures, perfect for any meal occasion.

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NUTRITION

558kcal
Protein
31.3g
Fat
17g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Whole Wheat Pasta (42g)

1/4 cup Sun-Dried Tomato Pesto (62g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Mixed Roasted Vegetables (150g)

1/2 cup Roasted Chickpeas (82g)

3 ounces Extra-Firm Tofu (85g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Prepare a baking sheet with parchment paper.

  • 2

    Slice zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a light drizzle of olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling water according to package directions until al dente. Drain and set aside.

  • 4

    While the pasta cooks, press the extra-firm tofu to remove excess moisture. Cut into 1-inch cubes and sauté in a non-stick pan over medium heat until lightly golden on all sides.

  • 5

    In a large bowl, combine the warm pasta with the sun-dried tomato pesto and nonfat Greek yogurt. Mix until the pasta is evenly coated.

  • 6

    Gently fold in the roasted vegetables, roasted chickpeas, and sautéed tofu into the pasta mixture.

  • 7

    Serve immediately, garnished with a sprinkle of fresh basil or cracked black pepper if desired.

Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Savor a vibrant plate featuring al dente whole wheat pasta tossed in a silky sun-dried tomato pesto, accented by a dollop of creamy nonfat Greek yogurt and complemented by a medley of roasted vegetables and crispy chickpeas. Enhanced with lightly sautéed tofu for an extra protein boost, this dish combines rich, tangy flavors with comforting textures, perfect for any meal occasion.

NUTRITION

558kcal
Protein
31.3g
Fat
17g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Whole Wheat Pasta (42g)

1/4 cup Sun-Dried Tomato Pesto (62g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Mixed Roasted Vegetables (150g)

1/2 cup Roasted Chickpeas (82g)

3 ounces Extra-Firm Tofu (85g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Prepare a baking sheet with parchment paper.

  • 2

    Slice zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables in a light drizzle of olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling water according to package directions until al dente. Drain and set aside.

  • 4

    While the pasta cooks, press the extra-firm tofu to remove excess moisture. Cut into 1-inch cubes and sauté in a non-stick pan over medium heat until lightly golden on all sides.

  • 5

    In a large bowl, combine the warm pasta with the sun-dried tomato pesto and nonfat Greek yogurt. Mix until the pasta is evenly coated.

  • 6

    Gently fold in the roasted vegetables, roasted chickpeas, and sautéed tofu into the pasta mixture.

  • 7

    Serve immediately, garnished with a sprinkle of fresh basil or cracked black pepper if desired.