Everybody starts the year off eating healthier, right?  I don’t think it has as much to do with “the new year” as the fact that we all gained three pounds between Thanksgiving, Christmas and New Years Eve.  Whatever.  It was worth it!

Zach and I were seriously lacking in vegetable intake for about, mmm, a month.  And now it’s back to normal routine, so what did I do?  Create a meal that contained as many veggies as I could cram into it!  Pasta Primavera of course!  Let me share this goodness with you, it was delicious!

Ingredients

• Mixed Veggies (I used: broccoli, carrots, onion, mushrooms, grape tomatoes and a red pepper)
• Cavatappi pasta (because let’s be honest, the curly-cue shape is just FUN!)
• Olive Oil
• Pesto (I used Classico, but in the summer I’ll make it homemade)
• Parmesan cheese (I used the fancy kind with Asiago and Romano)

Directions

• Chop veggies, toss in a bowl with 1/4 cup olive oil and salt/pepper/seasoning to taste
• Spread onto a baking sheet and roast in the oven at 425 degrees for approximately 15 minutes (until the carrots are tender)
• Meanwhile boil pasta and drain, adding 1/4 cup pesto and stirring well
• Combine pasta with roasted veggies, garnish with parmesan cheese, and enjoy!

And no, we did not have a glass of wine with dinner or dessert afterwards as our habit has been for the past month… win!