Preheat the oven to 350°F and bring a medium pot of water to a boil. Slice the zucchini to 1/4-1/2” thick rounds (if the zucchini is large, slice each round in half for a half moon shape). On one sheet pan, coat the whole poblano peppers in olive oil and roast on the top oven rack until charred, about 25-30 minutes. Flip the poblano peppers half way through.

On another sheet pan, coat the sliced zucchini and broccoli florets in the remaining olive oil and spices listed above. Roast for about 30 minutes, stirring half way through.

Sauté the chopped dandelion greens with a teaspoon of olive oil and a small pinch of sea salt. Set aside.

Cook the pasta according to box instructions, rinse in cold water and set aside. Mix a little cold water or a little olive oil into the pasta to prevent sticking.

Let the poblano peppers cool and remove the skins and scrape the seeds out. Blend the pesto ingredients and salt to taste.

Combine the pasta, pesto, broccoli, zucchini and dandelion greens in a bowl. Place the pasta on 3 plates and top with micro greens, a drizzle of good olive oil, fresh lime juice & pumpkin seeds. An extra sprinkle of nutritional yeast is also delicious!