Fusilli With Creamy Arugula Pasta And Roasted Veget

Name: Fusilli With Creamy Arugula Pasta And Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

699

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head cauliflower, 1 pound asparagus trimmed, 1 tablespoon EVOO divided, 1 pinch salt and pepper, and more.

Yes, Fusilli With Creamy Arugula Pasta And Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli With Creamy Arugula Pasta And Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions