Although most people don’t think of pasta when they think about eating healthy, pasta can certainly still be part of a healthy diet. I just recommend using whole wheat pasta for the added vitamins and minerals.
Makes 9 Servings | Serving Size: 1 cup
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
- 2 1⁄2 cups thickly-sliced mushrooms
- 3 1⁄2 cups chopped asparagus
- 2 tablespoons olive oil
- 3⁄8 teaspoon salt, divided
- 1⁄4 teaspoon powdered garlic, divided
- 12 ounces whole grain pasta
- 1⁄4 cup bottled sun-dried tomatoes
- 1⁄3 cup nonfat, plain Greek yogurt
- 3⁄4 cup grated aged white cheddar cheese
- 1 1⁄2 cups grated Parmesan cheese
- 1⁄8 teaspoon black pepper
- Heat oven to 400 °F. In a large bowl, mix mushrooms and asparagus. Drizzle with olive oil and sprinkle with 1⁄4 teaspoon salt and 1⁄8 teaspoon garlic powder. Toss until all the veggies are lightly coated.
- Line a cookie sheet with parchment paper and pour veggies on top. Spread them out so they are not overlapping. Roast for about 20 minutes, remove from the oven, and 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 water and place the pasta back in the large pot. Add roasted veggies, tomatoes, yogurt, cheddar cheese, 3⁄4 cup of the Parmesan cheese, 1⁄8 teaspoon salt, 1⁄8 teaspoon garlic powder and black pepper. Mix in the pot until the cheese begins to melt and the yogurt is well mixed in.
- Pour into a 9×13 casserole dish and top with remaining cheese. Place in the oven at 200 °F until cheese on top melts.
- Remove from oven and allow to cool for about 5 minutes. Enjoy!
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