Roasted Spring Veggie Pasta Bake
Ingredients
- 2½ cups mushrooms, thickly-sliced
- 3½ cups asparagus, chopped
- 2 tablespoons olive oil
- ⅜ teaspoon salt, divided
- ¼ teaspoon garlic powder, divided
- 12 ounces whole grain pasta
- ¼ cup bottled sun-dried tomatoes
- ⅓ cup plain, fat-free Greek yogurt
- ¾ cup aged white cheddar cheese, grated
- 1½ cups Parmesan cheese, grated and divided
Directions
- Heat oven to 400°F. In a large bowl, mix mushrooms and asparagus. Drizzle with olive oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon garlic powder. Toss until all the veggies are lightly coated.
- Line a cookie sheet with parchment paper. Pour veggies on top. Spread them out so they don’t overlap. Roast for about 20 minutes, remove from the oven, then lower the temperature to 200°F .
- While veggies are roasting, bring a large pot of water to a boil. Add pasta and cook according to package directions.
- Once pasta is tender, strain, then place the pasta back into the large pot. Add roasted veggies, sun-dried tomatoes, yogurt, cheddar cheese, ¾ cup of the Parmesan cheese, ⅛ teaspoon salt, and ⅛ teaspoon garlic powder. Mix in the pot until the cheese begins to melt and the yogurt is well mixed in.
- Pour into a 9x13” casserole dish and top with additional cheese and black pepper. Place in the oven at 200°F until cheese melts.
- Remove from the oven and allow to cool for about 5 minutes. Enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 300 (120 from fat) |
| Total fat | 13g |
| Saturated fat | 4.5g |
| Cholesterol | 20mg |
| Sodium | 410mg |
| Carbohydrate | 33g (5g dietary fiber, 5g sugar) |
| Protein | 16g |
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