Albert Moyer, Jr.

Many people leave work and the first thought to their mind is relaxation. For me it is time to cook. Why roving through the grocery store last night a vision came to me. That vision was to roast vegetables that I wanted in a pasta. I picked some of my favorites and thought about colors of the Earth. So I ended up with asparagus, spinach, yellow squash, red onion,  and yellow and red bell peppers. So today, I prep and chop them, which took no less than 15 minutes. I add some fresh garlic slices, olive oil, cracked black pepper, and a little sea salt. Roast them at 400 degrees for 20 minutes stirring once at ten minute mark.

While the veggies are roasting I prepare a pot of water to cook the Rotini pasta until al dente. Which is about 10 minutes for a pound. I used a steamer basket on top of the pasta to steam the fresh spinach to just slightly wilted which is less than two minutes. Next, I place the spinach in a large mixing bowl along with the fresh cooked pasta. I top this with a jar of Classico Traditional Pesto Sauce. I thoroughly mix it. I then pour in the roasted vegetables and thoroughly mix again. Next, it heads to the plate. Enjoy!

This is a vegetarian friendly dish, but may not be suitable to a vegan due to Parmesan cheese. This dish less than 30 minutes and is heart healthy.