Quick Organic Pasta Pesto with Vegetables

Boil the spelt noodles according to package directions until al dente.

In a skillet, sauté zucchini, crimini mushrooms, and cavolo nero kale with a bit of oil or water until softened.

Stir in fresh parsley, lime juice, onion powder, pink Himalayan sea salt, and organic pesto to combine.

Add the cooked noodles to the skillet and toss everything together until heated through and well mixed.