This rich and creamy pasta dish is brought to you by the power of veggies. Twirly cauliflower cavatappi is draped in a tangy tomato and goat cheese sauce, then topped with a farmer’s market haul of roasted peppers, tomato, spinach, onion, and fennel. We’re not stopping there, though: On the side, there’s a heap of garlicky green beans for a fresh crunch. Five-a-day? That’s child’s play.

Ingredients: green beans, cauliflower cavatappi pasta (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt), grape tomatoes, garlic, spinach, heavy cream, red bell peppers, goat cheese (whole pasteurized goat milk, salt, cheese culture, enzymes), tomato paste, fennel, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), red onions, roasted garlic oil (olive oil, garlic), onions, olive oil, grated parmesan cheese (milk, cheese cultures, salt, enzymes), granulated garlic, sea salt, black pepper, toasted onion powder, granulated onion