A celebration of vegetables adorn your plate with this tasty vegetarian dish. Red lentil fusilli is topped with a mélange of roasted diced vegetables: zucchini, yellow squash, red bell peppers, and carrots mixed with an earthy nut-free spinach and basil pesto made with Parmesan, olive oil, garlic, and lemon juice. It’s garnished with shredded mozzarella and served with an additional helping of veggies featuring tomato cauliflower spiced with oregano, basil, and plenty of garlic.

Ingredients: red lentil fusilli (water, red lentil flour, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt), cauliflower, carrots, shredded low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes, anti-caking agent (potato starch, powdered cellulose, natamycin)), zucchini, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), olive oil, yellow squash, red bell peppers, roasted garlic oil (olive oil, garlic), basil, lemon juice, garlic, tomato paste (tomatoes, citric acid), crushed tomatoes (tomatoes, salt, citric acid), red wine vinegar, spinach, sea salt, toasted onion powder, granulated garlic, black pepper, dried oregano, dried parsley, granulated onion, dried basil