This pasta dish is light and seasonal. Since it uses edamame-based spaghetti as opposed to one made with grains, this pasta won't make you feel weighed down. Lemon juice gives this dish a bright flavor and pumpkin seeds are added for a crunch. So simple, yet so good!

Spring Roasted Carrot Pasta [Vegan]

Serves

2

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Ingredients

  • 6 medium carrots, sliced 1/2-inch thick
  • Olive oil
  • 1/2 cup organic edamame spaghetti pasta
  • 1/4 cup toasted pumpkin seeds
  • 1 handful arugula
  • 2 tablespoons lemon juice
  • Zest from 1 lemon
  • 1 tablespoon olive oil
  • Sea salt to taste
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Preparation

  1. Preheat the oven to 400° F, toss the carrots with just enough olive oil to coat and spread out on a sheet pan. Roast for about 30 minutes until tender. Remove from the oven and set aside.
  2. Meanwhile, cook the pasta according to package directions. Once the pasta has finished cooking, drain it, and toss it together with the carrots and all other remaining ingredients. Serve.
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