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Ancient Grains and Greens

This bowl is packed full of nutrients and flavor that is sure to leave you satisfied and feeling great!

Yields: 2 servings


2 cups ancient grains pasta (I used Ancient Harvest Garden Pagodas)

1 zucchini

8 oz asparagus

1/4 cup of walnuts

3-4 cloves of garlic

4 tablespoons of olive oil



*optional- If not following a dairy free diet, top with shredded Parmesan.


1) Preheat oven to 400 degrees.

2) Boil about 2 quarts of water.

3) Once boiling add ancient grains pasta.

4) Cook uncovered for about 8-10 minutes or until done.

5) Wash & dry all produce.

6) Cut asparagus & zucchini. Mince garlic.

7) Add asparagus and zucchini to pan and drizzle with olive oil. Season with salt and pepper.

8) Bake for 20 minutes or until desired doneness.

9) Meanwhile add 4 tablespoons of olive oil and garlic to a pan on medium/high heat for about 1minute, until fragrant.

12) Once pasta is done, drain, rinse, & combine with garlic & olive oil mixture.

13) Divide evenly between plates, top with roasted asparagus & zucchini & finish by sprinkling walnuts on top.

15) Season with salt & pepper as needed.

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