I Eat Therefore I Cook

Effortless Cooking for Busy Lives

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FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

This is seriously the best pasta EVER. I could not stop eating it because it tasted so good. There goes the trying to cut back diet. But some days, you just don’t care. Meatless Monday ( or any day) just got so much better. And you really don’t miss the meat with the asparagus, cauliflower, and whole wheat pasta. Peppery, Creamy, Lemony, and Hearty, this pasta is great for a lighter meal.

Roast the veggies:

Roasted vegetables

Arugula Processed:

Garlic, Walnuts, and Parmesan Cheese Added:

Add greek yogurt and lemon:

ARUGULA PESTO

ARUGULA PESTO

FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

 

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Roasted Cauliflower and Asparagus Tossed with Whole Wheat Pasta and an Arugula Yogurt Pesto
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • 1 head cauliflower
  • 1 lb asparagus, trimmed
  • 1 TBSP EVOO, divided
  • Pinch of salt and pepper
  • 1½ TBSP Garlic Powder, divided
  • 16 oz fusilli whole wheat pasta
  • FOR THE PESTO:
  • FOR THE PASTA
  • 5 oz baby arugula
  • 4 TBSP EVOO
  • 3 cloves garlic
  • ½ cup walnuts
  • Juice of 1 lemon
  • ½ cup Nonfat Plain Greek Yogurt
  • ½ cup Parmesan cheese, plus more for garnish

INSTRUCTIONS

  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 ½ TBSP olive oil, salt, pepper and 1 TBSP garlic powder. Roast for 10 minutes. Add the asparagus, ½ TBSP olive oil, and ½ 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 a 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.
  5. ENJOY!

 Nutritional Information (According to Myfitnesspal)

  • Calories ( per serving): 485
  • Fat (g): 20.8
  • Saturated (g): 4.2
  • Cholesterol (mg): 12.2
  • Sodium(mg): 258.7
  • Fiber (g): 8.5
  • Sugars (g): 7.1
  • Protein (g); 22.3
  • Vitamin A (%) 23.7
  • Vitamin C (%): 144.1
  • Calcium (%): 28.7
  • Iron (5) 14.1

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