Here’s a special pasta dish with a gorgeous rainbow of colors. The original recipe comes from vegweb.com.

• 2 c. fresh spinach
• 1/4 c. olive oil
• 1 clove garlic, crushed or chopped
• 1/4 c. walnuts
• 1 Tbsp. nutritional yeast
• salt and pepper to taste
• 1 cup each asparagus, red peppers, purple onion, zucchini cut into bite-sized pieces, approx 1 /2″
• 1 /2 lb. whole-grain pasta of your choice
• 1 /4 c. pine nuts

Preheat oven to 400F. To make pesto, process spinach with olive oil in food processor or blender until fairly smooth. Add garlic, walnuts, yeast, salt and pepper. Blend until smooth. adding up to 2 tablespoons more olive oil if needed to achieve smooth texture.

Roast veggies in oven for approx. 30 minutes, shaking occasionally. Set aside. Toast pine nuts for 2 minutes on baking sheet, and shake often. Don’t take your eye off them!

Prepare pasta according to directions. Reserve 1 /2 cup cooking water, drain pasta, rinse and toss with pesto. Add back reserved water just a bit at a time as needed to coat the pasta thoroughly. Serve immediately on a large dish with roasted veggies on top, and sprinkle with pine nuts. Serves 2.