Whole Wheat Pasta Bowl (Printable)

Nutty whole wheat pasta with roasted vegetables and creamy protein sauce for a satisfying meal.

# 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

# Directions:

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 cooking.
04 - Cook whole wheat pasta in a large pot of salted boiling water according to package directions. Drain, reserving ¼ 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 as needed for desired 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 reach desired sauce consistency.
07 - Divide between bowls. Top with toasted pine nuts, extra parsley, and additional Parmesan if desired. Serve warm.

# Expert Tips:

01 -
  • It tastes hearty and restaurant-quality but comes together faster than takeout delivery.
  • The creamy bean sauce is secretly your protein powerhouse, so you feel genuinely satisfied hours later.
  • You can prep vegetables ahead and throw everything together on busy nights without stress.
02 -
  • Don't skip toasting your own pine nuts; they taste entirely different from store-bought and worth the two-minute pan time.
  • Reserve pasta water before draining, and keep it nearby; it's your secret weapon for silky sauce that actually adheres to the pasta instead of sliding off.
03 -
  • Toast pine nuts in a dry skillet over medium heat for just two minutes, shaking the pan constantly; the moment you smell them is the moment to pull them off heat before they turn bitter.
  • If you're making this for a crowd, prepare everything in advance up to the point of combining, then toss everything together right before serving so the pasta doesn't absorb all the sauce and turn thick.
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