# 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
# Steps:
01 - Preheat your 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 the cooking time.
04 - Meanwhile, cook the whole wheat pasta in a large pot of salted boiling water according to package directions. Drain pasta, reserving ¼ cup of the cooking water.
05 - In a food processor, combine drained cannellini beans, low-fat Greek yogurt, fresh lemon juice, minced garlic, chopped parsley, grated Parmesan cheese if using, salt, and pepper. Blend until smooth and creamy. Add a splash of reserved pasta water if needed to achieve a 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 to desired consistency.
07 - Divide pasta mixture between four bowls. Top each serving with toasted pine nuts, fresh chopped parsley, and additional Parmesan cheese if desired. Serve warm.
