Fusilli with Creamy Arugula Pasta and Roasted Vegetables
1 head cauliflower
1 lb asparagus, trimmed
1 TBSP EVOO, divided
Pinch of salt and pepper
1 1/2 TBSP Garlic Powder, divided
16 oz fusilli whole wheat pasta
FOR THE PESTO:
5 oz baby arugula
4 TBSP EVOO
3 cloves garlic
1/2 cup walnuts
Juice of 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.