Roasted Veggie Noodle Bowl with Pesto & Feta
| Ingredients | |---| | 12 oz Manischewitz Wide Egg Noodles (cooked) | Place tomatoes (cut side up), sweet potatoes and zucchini on a parchment lined baking
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Stove
- Pot
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 12 oz Manischewitz Wide Egg Noodles (cooked)
- 16 oz (1lb) cocktail tomatoes, washed and sliced in half lengthwise
- 8 oz sweet potato sticks
- 8 oz baby zucchini squash
- Olive oil
- Salt
- Pepper
- Feta, cut into small pieces
- 1/2 cup walnuts
- 2 cups basil leaves
- 1/2 cup olive oil
- 3 cloves garlic
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 Cup grated parmesan cheese (optional if you want it dairy)
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