Kitchen Supplies: 

  • Large pot
  • Colander
  • Mixing bowl
  • Baking sheet
  • Serving dish

Recipe by: Edit Seven,
Serves: 4
Prep Time: Quick & Easy


½ tsp. sea salt

8 oz quinoa fusilli pasta

4 oz / 1 bunch organic spinach, bunched overwintered

2 medium stalks organically grown rhubarb

8 oz organic asparagus

1 stalk organic garlic, green

2 tbsp. biodynamic extra virgin olive oil

1 small handful organic herb, micro basil

1 small handful organic sorrel

½ tsp. crushed red pepper flakes

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Preheat the Oven & Boil the Pasta

  • Preheat the oven to 375°F.
  • Bring a large pot of water to a boil over high heat. Add a generous pinch or two of kosher or sea salt, then the pasta. Cook to al dente according to the package directions.

Prepare & Combine the Ingredients

  • Meanwhile, coarsely chop the spinach, placing it at the bottom of a colander set in the sink.

  • Trim off and discard the rhubarb ends, then cut the stalks into ½-inch pieces.

  • Trim any tough ends from the asparagus, then cut the spears into 1-inch pieces. Mince the garlic.

  • Rinse the basil and sorrel. If using leaf basil, roll the leaves and chop into ribbons. Micro basil can be used after washing.

  • Coarsley chop the sorrel. 

  • Combine the rhubarb, asparagus, garlic, 1 tbsp. olive oil, and season with salt and pepper.

  • Spread the mixture on a rimmed baking sheet; roast for 6 to 8 minutes or just until fork-tender. (You don’t want the rhubarb to break apart.)

  • Drain the pasta into the colander, pouring the cooking water over the spinach. Give the colander a good shake, then transfer the wilted spinach and pasta to a serving dish.

Bring It All Together

  • Add the roasted veggie mixture to the serving dish. Add the basil, sorrel, 1 tbsp. olive, crushed red pepper flakes, and salt and pepper. 

  • Gently toss the whole mixture. Serve warm or at room temperature!