Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
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Cookie and Kate · by Cookie and Kate★ 5.0

Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 28%
CARBS 67G46% OF CAL
12G FIBER28G OTHER27G TOTAL SUGAR
FAT 32G50% OF CAL
4G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta coated in a vibrant sun-dried tomato and basil pesto, tossed with roasted vegetables. Light, herbaceous, and easily vegan or gluten-free.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • One 6.7-ounce jar sun-dried tomatoes, packed in oil*
  • 1 cup packed fresh basil leaves (about 1 1/2 ounces), plus extra for garnishing
  • 1/4 cup slivered almonds
  • 3 to 4 cloves garlic, to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 to 1/2 teaspoon salt, to taste
  • Pinch red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Optional: 1/2 cup freshly grated Parmesan or nutritional yeast to taste
  • 8 ounces whole grain pasta (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 olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • Freshly ground black pepper
PREP
15M
SODIUM
748MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.