Roasted Italian Vegetable Pasta Salad
Makes 4 servings

• 1 pound cherry tomatoes, halved
• 1 medium zucchini, quartered and cut into ½ inch cubes
• 1 medium summer squash, quartered and cut into ½ inch cubes
• 1 shallot, minced
• 1 fennel bulb, cut into 1/2inch slices and diced
• 1 small red bell pepper, seeded and cut into ¾ inch cubes
• 1 garlic clove, quartered, plus 1 clove, minced
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon kosher salt, optional
• Freshly ground pepper
• 8 ounces whole wheat rotini (spiral-shaped pasta)
• 2 tablespoons balsamic vinegar
• 2 tablespoons freshly grated Parmesan cheese
• ¼ cup fresh basil, torn into large pieces

 

1. Preheat the oven to 425 F

 

2. Place the tomatoes, zucchini, squash, shallot, fennel, bell pepper, and quartered garlic clove in an ovenproof nonstick skillet. Toss with the oil, salt (if using), and ground pepper. Roast for six minutes; turn and continue to roast for another six minutes. Remove from the oven.

 

3. While the vegetables are roasting, cook the pasta, following package directions. Drain the pasta, reserving 2 tablespoons of the cooking water, and return to the pot. Toss the pasta, roasted vegetables with their juices, reserved pasta water, vinegar, and minced garlic. To serve, plate the vegetable pasta salad and top with the cheese and basil.

 

Nutritional Information:
Per serving: 330 calories (19% calories from fat), 7 g total fat (1 g saturated fat), 12 g protein, 60 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 65 mg sodium, 950 mg potassium

 

This month’s healthy recipe is from Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook. Enjoy!