Whole Wheat Pasta Bowl (Print Version)

Nutty whole wheat pasta tossed with roasted vegetables and creamy protein sauce for a wholesome, filling meal.

# What You'll Need:

→ Pasta

01 - 10.5 oz whole wheat penne or fusilli pasta

→ Roasted Vegetables

02 - 1 small zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 red onion, sliced
06 - 7 oz cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs
09 - Salt and pepper to taste

→ Protein Sauce

10 - 1 can (14 oz) cannellini beans, drained and rinsed
11 - ½ cup low-fat Greek yogurt
12 - 2 tablespoons fresh lemon juice
13 - 1 garlic clove, minced
14 - 2 tablespoons fresh parsley, chopped
15 - 2 tablespoons grated Parmesan cheese, optional
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons toasted pine nuts
18 - Fresh parsley, chopped
19 - Additional Parmesan cheese, optional

# How to Make It:

01 - Preheat oven to 425°F.
02 - Arrange diced zucchini, chopped bell peppers, sliced red onion, and halved cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with dried Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes until tender and lightly caramelized, stirring halfway through cooking.
04 - Cook whole wheat pasta in a large pot of salted boiling water according to package directions. Drain pasta, reserving ¼ cup of pasta water.
05 - Combine drained cannellini beans, Greek yogurt, lemon juice, minced garlic, fresh parsley, Parmesan cheese if using, salt, and pepper in a food processor. Blend until smooth and creamy. Add reserved pasta water as needed to achieve silky consistency.
06 - Return drained pasta to pot. Add roasted vegetables and protein sauce. Toss gently to combine, adding reserved pasta water as needed to reach desired sauce consistency.
07 - Divide pasta mixture between serving bowls. Top with toasted pine nuts, additional fresh parsley, and extra Parmesan cheese if desired. Serve warm.

# Additional Tips::

01 -
  • It tastes indulgent but leaves you energized, not sluggish.
  • The creamy bean sauce is a trick that makes people ask if you added cream.
  • You can roast the vegetables ahead and toss everything together in minutes.
  • It works just as well cold the next day, straight from the fridge.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce cling to the pasta instead of pooling at the bottom of the bowl.
  • Roast the vegetables in a single layer or they'll steam instead of caramelize, and you'll lose that sweet, charred flavor.
  • Blend the bean sauce until it's completely smooth, any graininess will make it feel less creamy and rich.
03 -
  • Use a food processor instead of a blender for the sauce, it's easier to scrape down and you get a smoother consistency faster.
  • Let the roasted vegetables cool for a minute before tossing them with the pasta so the yogurt-based sauce doesn't break from the heat.
  • If you're meal prepping, store the sauce separately and toss everything together just before eating so the pasta doesn't absorb all the moisture.
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