| 7 | 55 | 600 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 2 |
| 4 cup | Baby spinach (or arugula) |
| 4 large spear(s) | Asparagus (chopped) |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Sea Salt (to taste) |
| 1 tbsp | Balsamic vinegar (optional) |
| 1 1/2 cup | Pasta, penne, whole wheat, dry |
| 2 tbsp | Basil pesto |
1. Preheat oven to 400F
2. Toss the large bowl of vegetables in olive oil and salt and roast in oven for about 30 minutes. (If you’re feeling it, drizzle some a little balsamic on the veggies before roasting).
3. Stir the greens in with the vegetables, once they are almost done.
4. Meanwhile, cook the noodles as directed. When draining, leave at least a couple tablespoons of cooking water in with the noodles.
5. Combine noodles with the pesto and roasted vegetables. season to taste.
| Grain | 4.0 |
| Vegetables | 2.5 |
