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. 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. 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. 3. Add veggies and pesto to pot with pasta. Toss together until evenly distributed.
4. 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)