Pasta Primavera

Name: Pasta Primavera
Ingredients: Olive oil spray; 2 cups multicolored or plain pasta (bow tie or ziti); One 14-ounce can diced tomatoes; 1/2 medium onion, chopped; 3 to 5 garlic cloves, minced; 1/2 teaspoon olive oil; 8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quartered; 8 to 12 mushrooms, halved; 1 medium zucchini, halved lengthwise and sliced; 1 carrot, thinly sliced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Sea salt and freshly ground black pepper

13 ingredients

18 steps

Ingredients

Olive oil spray
2 cups multicolored or plain pasta (bow tie or ziti)
One 14-ounce can diced tomatoes
1/2 medium onion, chopped
3 to 5 garlic cloves, minced
1/2 teaspoon olive oil
8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quartered
8 to 12 mushrooms, halved
1 medium zucchini, halved lengthwise and sliced
1 carrot, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Spread the pasta in the bottom of the pot.
4

Drain the tomatoes, reserving 2/3 cup liquid.
5

(Add water if needed to make 2/3 cup.)
6

Add the onion, garlic, and the olive oil to the tomato liquid and pour it into the pot.
7

Stir to coat the pasta evenly and make an even layer.
8

Add layers of the artichokes, mushrooms, zucchini, and carrot, periodically sprinkling with basil, oregano, salt, and pepper.
9

Pour the can of tomatoes over all and finish with a final sprinkle of spices.
10

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11

Serve immediately.
12

Calories: 321
13

Protein: 12g
14

Carbohydrates: 62g
15

Fat: 2g
16

Cholesterol: 0
17

Sodium: 655mg
18

Fiber: 9g