Sun-Dried Tomato Pesto Pasta
Ingredients
Sun-Dried Tomato Pesto
-
1
jar
DeLallo sun-dried tomatoes, packed in oil (6.7 ounces)
-
1
cup
packed fresh basil leaves
-
¼
cup
slivered almonds
-
3 to 4
cloves
garlic
-
1
tablespoon
fresh lemon juice
-
¼ to ½
teaspoon
salt
-
1
pinch
red pepper flakes
-
¼
cup
extra-virgin olive oil
-
½
cup
freshly grated Parmesan or nutritional yeast (optional)
Pasta and Roasted Vegetables
-
8
ounces
whole grain pasta
-
1
medium
zucchini, diced
-
1
medium
yellow squash, diced
-
1
medium
red bell pepper, diced
-
1
medium
yellow or white onion, diced
-
2
tablespoons
olive oil
-
2
tablespoons
balsamic vinegar
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Whisk together olive oil and balsamic vinegar, then combine with diced vegetables on a baking sheet.
- Drizzle the olive oil mixture over the vegetables, season with salt and pepper, and toss to coat.
- Arrange the vegetables in a single layer and roast for about 30 to 40 minutes, tossing halfway through.
- In a large pot, bring salted water to a boil and cook pasta until al dente, reserving about 1 cup of the cooking water before draining.
- Toast the almonds in a skillet over medium-low heat until fragrant.
- In a food processor, combine sun-dried tomatoes, basil, toasted almonds, garlic, lemon juice, salt, and red pepper flakes.
- Blend until mixed, then drizzle in olive oil while blending until smooth.
- Mix the pesto with the warm pasta, adding reserved cooking water as needed to reach desired consistency.
- Toss in the roasted vegetables and garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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