# What You'll 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 - 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 Steps:
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 thoroughly to coat all vegetables evenly.
03 - Roast vegetables for 20 to 25 minutes until tender and lightly caramelized, stirring halfway through cooking time.
04 - While vegetables roast, bring a large pot of salted water to boil. Add whole wheat pasta and cook 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, Parmesan cheese if using, salt, and pepper. Blend until smooth and creamy. Add reserved pasta water one splash at a time if needed to achieve silky consistency.
06 - Return drained pasta to the pot. Add roasted vegetables and prepared protein sauce. Gently toss to combine, adding additional reserved pasta water as needed to loosen the sauce to desired consistency.
07 - Divide pasta mixture evenly between serving bowls. Top each bowl with toasted pine nuts, extra fresh parsley, and additional Parmesan cheese if desired. Serve warm.
