Roasted Veggie Noodle Bowl with Pesto & Feta - Kosher.com

Ingredients

• 12 ounces Manischewitz Wide Egg Noodles (cooked)
• 16 ounces (1 pound) cocktail tomatoes, washed and sliced in half lengthwise
• 8 ounces sweet potato sticks
• 8 ounces baby zucchini squash
• olive oil
• salt
• pepper
• Ta’amti Feta, cut into small pieces
• 1/2 cup walnuts
• 2 cups basil leaves
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup grated parmesan cheese (optional if you want it dairy)