Our day started out with a bowl full of strawberries.
Henry wasn’t so sure about these guys.
Even though he helped us pick these lovely strawberries he definitely gave them the evil eye during this little photo shoot.
The best part about our day is that we began with something super sweet (the berries) and ended with this savory vegetable pasta.
A bowl full of roasted veggies over whole wheat pasta makes my heart melt. It is true love.
Beauties ready for the oven.
And his and hers pasta bowls:
Taylor topped his pasta with goat cheese.
I left mine naked.
Either way, it was delicious.
Roasted Asparagus and Tomato Pasta
1 bunch asparagus, cut into 1 inch pieces
1 pint cherry tomatoes
3 cups spinach
8 oz whole wheat pasta
sprinkle of balsamic vinegar
good quality salt and pepper
Preheat oven to 400.
Cook pasta according to package directions. During the last minute add the spinach. Drain.
While pasta is cooking roast your veggies in 1 tbs extra virgin olive oil salt and pepper. Roast for about 15-20 minutes. Checking to make sure nothing burns.
Remove veggies from oven.
Add veggies to pasta and spinach. Mix well. Add more salt and pepper. We also drizzled a little more olive oil and a sprinkle of balsamic vinegar. Devine!