Here’s tasty way to eat your veggies plus earn up to 862 Points!
Ingredients
- 1 pkg Cellentani pasta (earn 3 Points)
- 1 orange or yellow bell pepper, cut into thin strips
- 1 medium zucchini halved lengthwise, thinly sliced
- 1 small red onion thinly sliced (earn 3 Points)
- 3/4 cup cherry tomatoes halved (earn 3 Points)
- 2 cloves garlic minced
- 2 tablespoons Bertolli® Cooking Olive Oil
- 1 teaspoons kosher salt
- 1/2 teaspoons ground black pepper
- 1 jar (16.9 ounces) Bertolli® d’Italia Four Cheese Alfredo Sauce (earn up to 850 Points)
- 1 large lemon, zested (earn 3 Points)
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons coarsely chopped Italian parsley
Directions
- Preheat oven to 425°F. Cook pasta in salted water as directed on package. Drain, reserving ½ cup pasta cooking water. Return pasta to pot. Cover to keep warm.
2. Combine vegetables, garlic, oil, salt and pepper in large bowl. Arrange in even layer on rimmed baking sheet. Bake 13-15 min. or until tender.
3. Meanwhile, add sauce and zest to pasta in pot. Cook on medium heat 2-3 min. or until heated through, stirring often. Add vegetables and reserved pasta water; mix gently. Top with cheese and parsley before serving. For extra crunch, sprinkle with ¼ cup toasted pine nuts.
See full recipe here.