Roasted Veggie Noodle Bowl with Pesto & Feta
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Cooking tools:
- Food processor
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Serving platter
- Tongs
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)
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