Buongiorno Primavera! A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen

Anyone who had the pleasure of being in Atlanta the past few days, has most certainly been bitten by spring fever. I know I have. The flowering trees are at their peek and the temperature has been ideal for sitting on the deck and relaxing. Of course, one cannot sit on the deck without a nice cool beverage and a complementary spring-inspired meal. This weekend I enjoyed some simple boiled shrimp and roasted asparagus as well as the veggie laden pasta dish I am sharing today. As always, I tried to make this recipe better for you by reducing the amount of olive oil, omitting butter and cream all together and using 100% whole wheat pasta.

I love the change of seasons. New weather, new wardrobe and most importantly, new food. Happy Spring!

Roasted Veggie Pasta Primavera:

1 box frozen Artichoke Hearts, thawed

1 Zucchini, 1/2 inch dice

1 Yellow Squash, 1/2 inch dice

1 Orange Bell Pepper, 1/2 dice

1/2 pint Grape Tomatoes

Olive Oil Cooking Spray

Salt and Pepper to taste

1 cup Frozen Peas, thawed

8 oz Whole Wheat Pasta, cooked according to package directions

2 TB Extra Virgin Olive Oil

1/2 cup freshly grated Parmesan Cheese

1/4 cup Fresh Basil, julienned

Step One:

Preheat oven to 425 degrees and place artichokes, zucchini, squash, bell pepper and grape tomatoes on a foil lined sheet pan. Spray vegetables with cooking spray, sprinkle with salt and pepper. Toss to combine. Roast in oven for 25-30 minutes until veggies are starting to brown.

Step Two:

Add peas to the roasted vegetable mixture and toss with warm pasta. Drizzle with extra virgin olive oil and garnish with fresh basil and Parmesan cheese.

Serves 4 as a side, or two a a vegetarian main dish.