Pesto Rainbow Pasta with Roasted Vegetables + Giveaway


30 Minute Meals, Blog, Cooking Methods, Course, Cuisine, Dinner, Health and Diet, Healthy Family, Lunch, Main Dish, Meals, Mediterranean, Pasta, Recipes, Roasting, Season, Spring, Stovetop, Type of Dish, Vegetarian
  • By Sarah Koszyk, MA, RDN on
  • April 6th, 2015

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“Spring Into Wellness” with this divine recipe: Pesto Rainbow Pasta with Roasted Vegetables. Eating all the colors of the rainbow on a weekly basis is important for our health. Every color offers different benefits to our bodies. For example:

dreamfields spring into wellness logo
RED
foods have lycopene which is a phytochemical associated with preventing cancer.

ORANGE/YELLOW foods have beta-carotene which can be converted to vitamin A and used to protect our eyes and skin.

GREEN foods have lutein which helps keep our eyes healthy and clear.

BLUE/PURPLE foods have anthocyanins, an antioxidant found to prevent heart disease and reduce inflammation.

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All these colors also offer many more benefits, too. When you eat the colors of the rainbow throughout the week, you can ensure that your body is getting a variety of nutrients, vitamins, minerals, antioxidants, and phytochemicals which will help prevent disease and keep you strong. With this recipe, Pesto Rainbow Pasta with Roasted Vegetables, you are getting every color of the rainbow in one tasty dish. This recipe is delicious when eaten warm for dinner OR you can eat the leftovers at lunch. Yum! Yum!

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Long-Term Health Goals:
Try to include a variety of fruits and vegetables in your weekly diet. Focus on eating at least one different color every day of the week. For example, Monday is a red day, Tuesday is an orange day, Wednesday is a yellow day, and so on. This way you can guarantee you get the rainbow of colors and benefits into your weekly routine and you rock your health.

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Dreamfields Pasta has been very generous to sponsor a Giveaway where 1 lucky winner will receive a Family-Pack of Pasta and a Food Scale.

To enter the Giveaway, simply comment below and tell me how you will add the colors of the rainbow to your daily diet in order to “Spring Into Wellness.”

You can also Tweet your answer, comment on my Facebook page under the post and “like” Dreamfields Pasta Facebook Page (and leave me another comment stating you liked their page), or comment on my Instagram photo: Pesto Rainbow Pasta with Roasted Vegetables + Giveaway. Plus, for an increased chance to win – “like” or “follow” Dreamfields Twitter, Instagram, and Pinterest, and leave me another comment. It’s that simple.

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This is a sponsored post for Dreamfields Pasta. All opinions and recipe creations are my own. I am endorsing this giveaway, which is being handled by Dreamfields Pasta, and am in no way responsible for the outcome.

4.9 from 8 reviews
Pesto Rainbow Pasta with Roasted Vegetables + Giveaway
 
Prep time
Cook time
Total time
 
“Spring Into Wellness” with this divine recipe: Pesto Rainbow Pasta with Roasted Vegetables. Eating all the colors of the rainbow on a weekly basis is important for our health. Every color offers different benefits to our bodies. For example: RED foods have lycopene which is a phytochemical associated with preventing cancer. ORANGE/YELLOW foods have beta-carotene which can be converted to vitamin A and used to protect our eyes and skin. GREEN foods have lutein which helps keep our eyes healthy and clear. BLUE/PURPLE foods have anthocyanins, an antioxidant found to prevent heart disease and reduce inflammation. All these colors also offer many more benefits, too. When you eat the colors of the rainbow throughout the week, you can ensure that your body is getting a variety of nutrients, vitamins, minerals, antioxidants, and phytochemicals which will help prevent disease and keep you strong. With this recipe, Pesto Rainbow Pasta with Roasted Vegetables, you are getting every color of the rainbow in one tasty dish. This recipe is delicious when eaten warm for dinner OR you can eat the leftovers at lunch. Yum! Yum! Long-Term Health Goals: Try to include a variety of fruits and vegetables in your weekly diet. Focus on eating at least one different color every day of the week. For example, Monday is a red day, Tuesday is an orange day, Wednesday is a yellow day, and so on. This way you can guarantee you get the rainbow of colors and benefits into your weekly routine and you rock your health.
Author:
Recipe type: Pasta Entree
Cuisine: Italian
Serves: 6
Ingredients
  • 3 cups uncooked Dreamfields Rotini pasta
  • 1 medium zucchini
  • 1 red onion
  • 1 small eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 carrot
  • 2 large tomatoes
  • 1 cup fresh basil
  • Pesto Sauce:
  • ½ cup shredded Parmesan cheese
  • 1 bunch Italian flat-leaf parsley
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic
  • Cooking Spray
  • Salt and ground pepper to taste
  • Parmesan cheese, basil, and/or red chili flakes to sprinkle on top (optional)
Instructions

  1. Preheat the oven to 450° Bake.

  2. Slice the zucchini into medium rounds and halve again. Slice the red onion into slivers. Slice the eggplant into 1-inch cubes. Slice the carrots into ½-inch rounds. Chop the tomatoes.

  3. Chop the bell peppers into 1-inch cubes. Chop the basil.

  4. Spray a large roasting pan with cooking spray and add the zucchini, onion, eggplant, bell peppers, carrots, tomatoes, and basil to the pan. Lightly spray the vegetables with a cooking spray. Toss with salt and fresh ground pepper, as desired. Roast the vegetables for 20 minutes.

  5. Meanwhile, cook the pasta according to the package directions. Set aside.

  6. Make the pesto. In a food processor, combine the Parmesan cheese, parsley, balsamic vinegar, olive oil, garlic, salt and pepper to taste. Puree.

  7. In a large bowl, toss the pasta, vegetables, and pesto. Serve with extra Parmesan cheese, chopped basil, and/or red chili flakes, as desired.
Nutrition Information
Serving size: 2 cups Calories: 256 Fat: 5 Saturated fat: 2 Carbohydrates: 45 Sodium: 143 Fiber: 8 Protein: 11 Cholesterol: 5

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44 responses to “Pesto Rainbow Pasta with Roasted Vegetables + Giveaway”

  1. Nikki Nies says:

    I hadn’t heard of Dreamsfield pasta before, but I’ll keep an eye out next time I’m at the store. Love the array of colors and nutrients you were able to bring in to the dish!

    • Sarah Koszyk, RD, MA says:

      It’s delicious, Nikki! And it has a good amount of protein. Enjoy your colors! This dish is super tasty.

  2. Kelly D says:

    I will add the colors of the rainbow to my diet by eating salads on the sides of my meal and fruit for dessert.

    • Sarah Koszyk, RD, MA says:

      Sounds like a fabulous plan! And fruit for dessert is a great way to get in extra vitamins and nutrients while cutting calories. Awesome!

  3. cris says:

    I plan to include more veggies and fruits to my meals. I make a Roasted Veggie Pasta that is sooo yummy!

    • Sarah Koszyk, RD, MA says:

      Awesome! Sounds delicious! I’m a huge fan of roasting veggies (as you can see). Roasting them is so simple and really brings out a lot of flavor.

  4. David says:

    We always add veggies to our macaroni and cheese. Peas are the favorite because of the sweet taste, but carrots are a close second. Our kids don’t complain about eating their veggies when we add them to things that they already like.

    • Sarah Koszyk, RD, MA says:

      I agree. Add some veggies to something already delicious AND cheesy – you’ve got a winner dinner.

  5. David says:

    I like Dreamfields(and you) on Facebook as David Lintz

  6. David says:

    I “like” or “follow” Dreamfields(and you as well)on Twitter, Instagram, and Pinterest as 1froglegs or @1froglegs

  7. Marilyn Klatt says:

    i have even told our favorite Italian restaurant about this pasta. It is the best.

  8. Cindy Fuentes says:

    Looks super yummy!

  9. Phil says:

    Your colorful recipe appears enticing. We’ll keep an eye out for the Dreamfields pasta here in Oregon. Thanks.

  10. manda says:

    I like to add veggies to most dishes to include the rainbow

  11. DK DiSantis says:

    If there is a record for introducing people to Dreamfields, I have to be close to it haha. We LOVE it, & your rainbow pasta recipe was delicious. It gave me the idea to use the colors of the rainbow as a scale to measure by and incorporate into everything my family eats throughout the day. The fresher and brighter colored the better:) Thanks for such a simple idea! Can’t believe we haven’t thought of it sooner.

    • Sarah Koszyk, RD, MA says:

      You’ve got it down now. You’ll be bursting with health from all those colors! Buen provecho 🙂

  12. Beckie Paulick says:

    I really love the dream field pasta, but I am still not sure that carbs are correct, even in this dish it says the carbs are 2, that is impossible with tha pasta and the amount of vegetables. Please help me to understand

    • Sarah Koszyk, RD, MA says:

      Hi Beckie! There’s 2 grams of saturated fat and 45 grams of carbs. Looks like you read the nutritional facts backwards 🙂

  13. latanya says:

    I eat fruit with my breakfast, snack on fruits and veggies throughout the day, eat salads for lunch.

  14. latanya says:

    I follow” Dreamfields Twitter, Instagram, and Pinterest

  15. Lana says:

    I am in the process of making this beautiful dish for dinner tonight. I use ONLY Dreamfields pastas since I found them years ago.

    • Sarah Koszyk, RD, MA says:

      Lana: you are on a fabulous trend. They have such a variety of shapes. I love it. Enjoy the meal!

  16. Shannon pessin says:

    I love going to farmers markets and buying the most colorful veggies. When I make pasta I always wilt in spinach, toss in some peppers in a variety of colors, onions, squash, and mushrooms!!!

    • Sarah Koszyk, RD, MA says:

      That sounds delicious, Shannon. And the adventure to the Farmer’s Market is fun. Here’s cheers to your health! Yes!

  17. Carolsue says:

    I hope this isn’t over …
    I would make Pasta Salad with pepperoni, black olives, ham, and Italian dressing

  18. Carolsue says:

    I liked Dreamfield Pasta on Facebook (Carolsue Anderson) and I left a comment about my above recipe on your Facebook page also.

  19. margherit says:

    When we make chow mein we add all kinds of different veggies to give it more color & pizzazz. Can’t wait to try your pest pasta.

  20. amy smeltzer says:

    Use more fruits and vegetables in recipes.

  21. Carla S says:

    I have been trying to saute more vegetables for side dishes and making bellpepper pasta salad.

    • Sarah Koszyk, RD, MA says:

      Sounds fabulous, Carla. Vegetables in side dishes are a great idea and I love pasta salad. Fabulous.

  22. Lauren says:

    This pasta looks great for my kids. They need more veggies!

    • Sarah Koszyk, RD, MA says:

      Your kids will love it Lauren. Always a good way to sneak veggies into yummy pasta dishes. 🙂

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