Name: Barielle Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz Barielle protein pasta; 5 oz boneless skinless chicken breast; 0.5 cup sliced zucchini; 0.5 cup chopped red bell pepper; 0.5 cup cherry tomatoes; 2 tsp extra virgin olive oil; 1 clove garlic; 1 tbsp lemon juice; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh basil

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the sliced zucchini, chopped red bell pepper, and whole cherry tomatoes on the sheet, drizzling with 1 teaspoon of olive oil and a pinch of salt and pepper.
Roast the vegetables for 20 minutes until the tomatoes burst and the zucchini develops golden edges.
While vegetables roast, season the chicken breast with salt and pepper and sear in a pan over medium-high heat for 6-7 minutes per side until fully cooked.
Bring a large pot of salted water to a boil and cook the Barielle protein pasta for 7-9 minutes until it reaches an al dente texture.
In a small bowl, whisk together the remaining olive oil, minced garlic, lemon juice, and nutritional yeast to create a vibrant, dairy-free dressing.
Slice the cooked chicken into bite-sized strips and combine in a large mixing bowl with the cooked pasta and roasted vegetables.
Pour the lemon-garlic dressing over the mixture, tossing thoroughly to coat every noodle before garnishing with fresh basil.

Nutrition

Ingredients

Instructions

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