Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

chefwiz.com

Are you craving a delicious and flavorful pasta dish? Look no further than this sun-dried tomato pesto pasta with roasted vegetables.

View full recipe on chefwiz.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefwiz.com.

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Cooking tools:

  • Oven
  • Half-sheet pan
  • Baking sheet
  • Pot
  • Colander
  • Serving bowl
  • Skillet
  • Food processor
  • Blender
  • Whisk
  • Mixing bowl
  • Measuring spoon
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Spoon
  • Tongs
  • Airtight container

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

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