Fusilli with Creamy Arugula Pasta and Roasted Vegetables

1. Preheat oven to 425ºF. Chop cauliflower into bite-sized pieces. Cut asparagus into 1-inch pieces. Add the cauliflower to the baking sheet with 1/2 tablespoon olive oil, salt, pepper and 1 tablespoon garlic powder. Roast for 10 minutes. Add the asparagus, remaining 1/2 tablespoon olive oil and 1/2 tablespoon 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.

3. For the pesto, 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.