Veggie Pasta Toss

If you're looking for an easy vegetarian meal, look no further! :)

I used the veggies I had on hand tonight and although the brussel sprouts were a bit random in this dish, it still was pretty tasty. Next time, I would probably go with broccoli instead. This was very filling, despite not having any meat or cheese in it.

Ingredients:
1 package brussel sprouts, rinsed, ends cut off and outer layer peeled off
small package baby carrots
1 large zucchini, chopped
.5 lb. whole grain pasta, any variety
Store bought pesto, 4 ounces
Balsamic vinegar, 1/4 cup

Directions:
On a large cookie sheet, arrange chopped zucchini, baby carrots and brussel sprouts. Drizzle with small amount of olive oil, salt and pepper. Roast in 400 degree oven for around 25-30 minutes. Halfway through, shake cookie sheet to move the veggies around.

Boil whole grain pasta as directed and drain.

In a large pot, pour in balsamic, bring to a simmer and reduce heat for 3 minutes or so. Add pesto and stir. Toss pasta and veggies in the sauce and serve! :)