4 ounces (about 1 cup) uncooked whole grain or high-fiber pasta
2 tbsp. prepared basil pesto
1/2 cup (2 ounces) grated Parmesan cheese, divided
1 cup zucchini, cut lengthwise and sliced
1 cup cherry tomatoes, halved
1/2 cup red or sweet onion, diced
2 tsp. olive oil
2 tbsp. fresh basil, cut into strips (or 2 tsp. dried)
1 garlic clove, chopped
1/8 tsp. salt
1/8 tsp. black pepper (or go for crushed red pepper if you like it spicy)
Preheat oven to 375 degrees F. Combine zucchini, tomatoes, and onion. Tear off a large piece of aluminum foil (at least 11x20-inches) and spoon vegetables into the center. Drizzle with olive oil and sprinkle with basil, garlic clove, salt, and pepper. Bring the sides of the foil up above the vegetables and seal the top and sides. Place packet in the oven and bake for about 15-20 minutes (they will be crisp-tender) or to desired degree of doneness. Meanwhile, cook pasta according to package directions or to desired degree of doneness, omitting salt and fat. Drain pasta and mix with basil pesto, 1/4 cup (1 ounce) Parmesan cheese, and vegetables. Place half of mixture on each of two plates. Sprinkle each serving with 2 tbsp. (1/2 ounce) Parmesan cheese.
493 calories, 53 grams carbohydrate (9 grams fiber), 21 grams protein, 23 grams fat (6 grams saturated fat). This dish is an excellent source of calcium, vitamin C, and vitamin A. It is a good source of iron and potassium.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.