Fusilli With Creamy Arugula Pasta And Roasted Vegetables
- 1 head cauliflower
- 1 pound asparagus trimmed
- 1 tablespoon EVOO divided
- 1 pinch salt and pepper
- 1 1/2 tablespoons garlic powder divided
- 16 ounces whole wheat pasta fusilli
- 5 ounces baby arugula
- 4 tablespoons EVOO
- 3 cloves garlic
- 1/2 cup walnuts
- 1 lemon
- 1/2 cup nonfat plain greek yogurt
- 1/2 cup Parmesan cheese plus more for garnish
- 1. Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into bite sized pieces. Cut asparagus into 1 inch pieces. Add the cauliflower to the baking sheet with 1/2 TBSP olive oil, salt, pepper and 1 TBSP garlic powder. Roast for 10 minutes. Add the asparagus, 1/2 TBSP olive oil and 1/2 TBSP garlic powder. Toss together. Roast till browned, 15 minutes more.
- 2. Meanwhile, place a large pot of water on high heat.When boiling, add pasta and cook according to brand directions. Drain and place back in pot. In a food processor,add the arugula, olive oil and garlic. Once pureed, add walnuts and Parmesan, process until no chunks remain.Take the pesto out of the processor and scoop into a small bowl.Add lemon juice and yogurt.
- 3. Add veggies and pesto to pot with pasta. Toss together until evenly distributed.
- 4. Serve with extra Parmesan cheese.
cauliflower, salt, garlic, whole wheat pasta, arugula, evoo, garlic, walnuts, lemon, nonfat plain, parmesan cheese
Taken from www.yummly.com/recipe/Fusilli-with-Creamy-Arugula-Pasta-and-Roasted-Vegetables-1654864 (may not work)