From Cookie and Kate
Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
- Time
- 45 min
- Makes
- 4
- Ingredients
- 18
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Ingredients
- One 6.7-ounce jar sun-dried tomatoes, packed in oil*
- 1 cup packed fresh basil leaves (about 1 ½ ounces), plus extra for garnishing
- ¼ cup slivered almonds
- 3 to 4 cloves garlic, to taste
- 1 tablespoon fresh lemon juice
- ¼ to ½ teaspoon salt, to taste
- Pinch red pepper flakes
- ¼ cup extra-virgin olive oil
- Optional: ½ 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
Nutrition
- Calories
- 372 calories
- Fat
- 21.6 g
- Fiber
- 6.3 g
- Sugar
- 3.2 g
- Sodium
- 692.8 mg
- Protein
- 9.9 g
- Trans fat
- 0.1 g
- Cholesterol
- 7.2 mg
- Carbohydrate
- 38 g
- Saturated fat
- 3.8 g
As published by Cookie and Kate.
The method
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