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:

Arugula Processed: 

Garlic, Walnuts and Parmesan Cheese Added:

Add greek yogurt and lemon:

Laziness Scale: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Fusilli with Creamy Arugula Pesto and Roasted Veggies

Prep Time: 20 min

Cook Time: 25 min

Serves: 4


  • 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


  • 5 oz baby arugula
  • 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.


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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