# What You Need:
→ Pasta
01 - 10.5 oz whole wheat penne or fusilli
→ 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 - 1/2 cup low-fat Greek yogurt
12 - 2 tablespoons 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 - Extra fresh parsley, chopped
19 - Additional Parmesan cheese (optional)
# How to Make:
01 - Preheat your oven to 425°F.
02 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes until tender and slightly caramelized, stirring halfway through.
04 - Meanwhile, cook the whole wheat pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/4 cup of the pasta water.
05 - Blend cannellini beans, Greek yogurt, lemon juice, garlic, parsley, Parmesan if using, salt, and pepper in a food processor until smooth and creamy. Add reserved pasta water if needed for silky consistency.
06 - Return drained pasta to the pot. Add roasted vegetables and protein sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
07 - Divide between bowls. Top with toasted pine nuts, extra parsley, and additional Parmesan if desired. Serve warm.
