Spring Roasted Carrot Pasta

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!

SERVES : 2

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

PREPARATION

1. Step 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. Step 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.