Tonight I was going to make asparagus pesto pasta but was feeling lazy so instead decided to roast some tomatoes and asparagus and ended up with this creation:The picture doesn't really do it justice, it was delicious. I just roasted cherry tomatoes with asparagus spears (cut in half) in a little olive oil, garlic, salt, and pepper at 475 for almost 40 minutes and poured it over the pasta.

While I was waiting for the tomatoes to roast I got working on some muffins. I had a surplus of zucchini and was finally down to two that would surely go to waste if I didn't use them ASAP. So I searched the internet for a healthy zucchini muffin recipe and decided to go with the one I found here.
They turned out fab and I'll definitely be keeping them in my repertoire. They're a bit crispy on the outside and super soft on the inside right out of the oven and have a great mild flavor. I only used a teensy bit of lemon zest contrary to what it calls for and I omitted the raisins and walnuts. I did add a little bit of honey and I would definitely add that again if not put more in and I'd maybe add a little cinnamon.

This was one of the healthiest recipes I could find- some of the "healthy" ones still called for a cup of sugar and a cup of oil compared to the 1/2 cup sugar and 2 tablespoons oil this calls for. The greatest part also was that I had everything I needed at home already so no need to spend extra funds. I've been making an effort to be more creative with what I have and this worked perfectly. Goodnight!