Roasted Vegetable Quinoa Linguine

Our friends at Native Sun love this roasted vegetable quinoa linguine recipe (our doctors love it too). Quinoa linguine is made from quinoa instead of wheat and provides a myriad of health benefits. Quinoa pasta is a great source of protein as well as iron. It is also gluten-free for those individuals with celiac disease who still crave pasta (you are only human after all).

Ingredients

• Coconut oil to grease pan
• 3 yellow squashes, sliced
• 2 zucchini, sliced
• 1 pint grape tomatoes
• 10 oz. mushrooms, halved
• 1/2 red onion, sliced
• 1/4 tsp. salt
• 1/4 tsp. fresh ground pepper, divided
• 16 oz. quinoa linguine
• 10 oz. fresh spinach
• 15 oz. butter beans
• 1/4 cup chopped sun dried tomatoes
• 1 Tbsp. Olive oil

Preparation Instructions

1. Preheat the oven to 400F. Grease a baking sheet with coconut oil to prevent sticking.
2. Add squash, zucchini, grape tomatoes, mushrooms and onion to the baking sheet; sprinkle with half the salt and pepper; bake for 40 minutes or until edges of vegetables are beginning to brown. Meanwhile, cook linguine according to package directions.
3. Place spinach and butter beans in a large bowl, top with cooked linguine; toss to wilt spinach; top with roasted vegetables, sun dried tomatoes, olive oil and remaining salt and pepper. Toss well.

Recipe and image courtesy of Native Sun