Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
cookieandkate.com
cookieandkate.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • One 6.7-ounce jar DeLallo sun-dried tomatoes, packed in oil*
  • 1 cup packed fresh basil leaves, plus extra for garnishing
  • ¼ cup slivered almonds
  • 3 to 4 cloves garlic, to taste
  • 1 tablespoon fresh lemon juice
  • ¼ to ½ teaspoon salt, to taste
  • Pinch red pepper flakes
  • ¼ cup extra-virgin olive oil
  • Totally optional: ½ cup freshly grated Parmesan or nutritional yeast, to taste
  • 8 ounces whole grain pasta (I used DeLallo’s organic whole wheat gemelli, but rotini or penne would work well, too)
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • Freshly ground black pepper

Instructions

Comments

Log in or Register to write a comment.