Jenn's Fusilli Pasta

Serves three

tricolor rice fusilli pasta
1 onion
3 cloves garlic
spinach
olive oil
3 small carrots
1 medium zucchini
toasted slivered almonds
citrus sea salt
pepper
chunks of cheese (I used gruyere but I think that feta or a chevre would work well)
finely chopped kale for garnish

cook the pasta and soak in cold water.

chop and cook the onions until caramelized, add the spinach and garlic until soft.
blitz everything into a smooth sauce in a food processor or blender

in the same pan fry up bite sized pieces of carrots, add s zucchini and cook a little but keep them crunchy. add citrus sea salt and pepper

toss the pasta with the green sauce and the toasted almonds, and then add the crunchy vegetables and mix together.

put on a plate, top with the cheese chunks and kale. voila! bon apetit Jenn!