Penne with Vegetables and Kefir Tomato Sauce

Directions

1. Preheat your oven to 425 degrees F and bring a large pot of salted water to a boil.
2. Toss the zucchini and asparagus with 1 Tbsp olive oil. Place onto a rimmed baking sheet, season with salt and pepper.
3. Roast until tender – about 20 minutes.
4. Heat the remaining tablespoon of olive oil in a medium/large saucepan over medium-high heat.
5. Add the diced onion and sauté for 3-4 minutes. Add the minced garlic and red pepper and cook for one minute, careful not to burn the garlic. Add the crushed tomatoes and turn the heat down to a simmer. Simmer, stirring occasionally, for 15-20 minutes, or until it reaches the thickness you desire.
6. While the sauce is simmering, cook your pasta according to directions for al dente.
7. Reserve ½- cup cooking water, then drain the pasta and add to the sauce.
8. Add the roasted vegetables and the reserved cooking water. Toss to combine.
9. Before plating, stir in the basil.
10. Divide the dish among bowls and top with grated Parmesan cheese, basil and red pepper flakes to taste.
11. Enjoy with a fresh salad and crusty French bread covered in Farmer Cheese for a vitamin and probiotic-rich meal that’s as comforting as it is easy to make. That’s it; it’s super simple! What do you think, will you give it a try? Let us know how you like it and if you customize it (we bet our Greek Style kefir would make the sauce extra creamy and indulgent).