Enjoy this heart-healthy recipe from our kitchen to yours! Check out more wonderful recipes by visiting our collection.

Prep Time: 15 mins | Cook Time: 35 mins | Serves: 4

Ingredients

• 1 sweet potato, peeled chunks

• 1 small zucchini, chunks

• 1 red onion, chunks

• 1-2 celery stalks, chunks

• 1 red bell pepper, chunks

• 2 medium carrots, chunks

• 3 cloves garlic, smashed

• 3 Tbsp olive oil

• 1 tsp paprika

• 2 tsp ground cumin

• 3 sprigs fresh thyme

• ¼ c parmesan, grated, plus more for serving*

• ½ pound whole wheat pasta*

Directions

1. Place all vegetables on a large baking tray. Drizzle olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss using your hands. Bake at 425 F for 20-30 minutes, stir vegetables after 15 minutes. Remove when tender and slightly caramelized.

2. Roughly chop about one cup of the vegetables and set aside. Blend the rest of the vegetables, all their liquid, and ¼ cup parmesan. Add water as needed to blend.

3. Prepare pasta according to package directions. Drain and toss with sauce.

4. Serve topped with reserved roasted vegetables and a sprinkling of grated parmesan.

Notes

• *For a diary-free option, use nutritional yeast; gluten-free option, use gluten-free pasta.

Nutrition: (per serving) Calories: 420 kcals | Total Fat: 14 g | Saturated Fat: 2.5 g | Sodium: 190 mg | Carb: 63 g | Protein: 12 g | Fiber: 10 g | Calcium: 140 mg | Iron: 3.5 mg | Potassium: 560 mg.

Providence Heart Guide 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org