YOUR SOLIN GENERATED RECIPE
Creamy Yogurt and Herb Pasta Salad with Roasted Vegetables
Whole wheat pasta and oven-roasted vegetables tossed in a creamy yogurt-pesto dressing, highlighted by the sweetness of the caramelized peppers.
INGREDIENTS
45g Whole Wheat Penne
50g Non-fat Greek Yogurt
22g Basil Pesto
75g Zucchini, diced
75g Red Bell Pepper, diced
7g Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced zucchini and red bell pepper with the olive oil, a pinch of salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
While the vegetables are roasting, cook the whole wheat penne in a pot of boiling salted water according to the package instructions until al dente.
In a small mixing bowl, whisk together the non-fat Greek yogurt and basil pesto until the dressing is smooth and well combined.
Drain the cooked pasta and transfer it to a large mixing bowl.
Add the roasted vegetables and the creamy pesto-yogurt dressing to the pasta.
Toss everything gently until the pasta and vegetables are evenly coated in the sauce.
Serve immediately while warm, or refrigerate and serve as a chilled pasta salad.