gluten free | vegetarian | soy free | egg free

25 minutes or less

What You’ll Need:

2 c brown rice, chickpea or quinoa pasta

1 summer squash, any variety, quartered & sliced thin

1 pint mushrooms, any variety, sliced

1 purple onion, chopped

1 pint cherry tomato

1 tsp sea salt

Black pepper to taste

parchment paper

1 (5-7oz) bag baby spinach

1 (5-7oz) jar pesto*

OPTIONAL: crushed red pepper

Preheat oven to 400*

Spread veggies onto a sheet pan lined with parchment paper. Drizzle with about half of the pesto, salt & pepper & pop into the oven for 15 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil for the pasta (use a pot bigger than you need—you’ll need that water later!) & cook according to package instructions.

Place spinach in a large colander & set in the sink.

Drain cooked pasta SLOWLY over spinach to flash steam. Return spinach & pasta to pot & toss with remaining prepared pesto.

Divide pasta into (2) serving bowls. Top with roasted veggies & crushed red pepper if desired.

Serves 2

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.