Whole Wheat Pasta Primavera

Preheat the oven to 450 °F (230 °C). Arrange vegetables on a parchment paper lined baking tray and roast for 15 minutes in the pre-heated oven, until tender.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 10 to 12 minutes, or until the pasta is cooked. Drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes and green beans with salt, pepper, lemon juice and oregano. In a large skillet, fry the onion and garlic and cook until tender. Mix in the cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and serve.

Photo by Vanita Tipnis

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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