Sun-Dried Tomato Pesto Pasta with Roasted Vegetables - Chefwiz.com

Ingredients

• 1 6.7-ounce jar of sun-dried tomatoes, packed in oil*
• 1 cup of fresh basil leaves, packed, plus extra for garnishing
• ¼ cup of slivered almonds
• 3 to 4 cloves of garlic, adjust to taste
• 1 tablespoon of fresh lemon juice
• ¼ to ½ teaspoon of salt, adjust to taste
• Pinch Pinch of red pepper flakes
• ¼ cup of extra-virgin olive oil
• Optional: ½ cup of freshly grated Parmesan or nutritional yeast, adjust to taste
• 8 ounces of whole grain pasta (such as DeLallo's organic whole wheat gemelli, rotini, or penne
• 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 of olive oil
• 2 tablespoons of balsamic vinegar
• Salt, to taste
• Freshly ground black pepper, to taste