Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Name: Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
Total time: 45 min
Yield: 4 personnes
Ingredients: 6.7-ounce jar sun-dried tomatoes, packed in oil; 1 cup fresh basil leaves, plus extra for garnish; 1/4 cup slivered almonds; 3 to 4 cloves garlic; 1 tablespoon fresh lemon juice; 1/4 to 1/2 teaspoon salt; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; 1/2 cup freshly grated Parmesan or nutritional yeast (optional); 8 ounces whole grain pasta (gemelli, rotini or penne); 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; Salt; Freshly ground black pepper

Sun-dried tomatoes and fresh basil form a vibrant, savory pesto that coats tender whole grain pasta and oven-roasted seasonal vegetables. This vegetarian dish is a staple for weeknight dinners.

45 min

4 pers

220°C

oven

Plat

vegetarian

healthy

pasta

Cookie and Kate

Ingrédients

4 pers

6.7 ounce sun-dried tomatoes · packed in oil
1 cup fresh basil leaves · plus extra for garnish
1/4 cup slivered almonds
3 to 4 cloves garlic
1 tbsp fresh lemon juice
1/4 to 1/2 tsp salt
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup Parmesan or nutritional yeast · freshly grated, optional
8 ounce whole grain pasta · gemelli, rotini or penne
1 zucchini · medium, diced
1 yellow squash · medium, diced
1 red bell pepper · medium, diced
1 yellow or white onion · medium, diced
2 tbsp olive oil
2 tbsp balsamic vinegar
salt
black pepper · freshly ground

Préparation

1
Preheat the oven to 220°C. Whisk together 2 tablespoons of olive oil and the balsamic vinegar. On a large rimmed baking sheet, toss the diced zucchini, yellow squash, bell pepper, and onion with the oil mixture, salt, and pepper. Spread in a single layer and bake for 30 to 40 minutes, tossing halfway through, until golden and tender.
2
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the cooking water, then drain the pasta and transfer to a large serving bowl.
3
Toast the almonds in a small skillet over medium-low heat for about 4 minutes until fragrant and golden. In a food processor, combine the sun-dried tomatoes (with their oil), basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt, and red pepper flakes.
4
Pulse until combined, then stream in the olive oil while the machine is running until a smooth, pesto-like consistency is reached. Stir in the optional Parmesan or nutritional yeast, and adjust salt and pepper if needed.
5
Add the pesto to the warm pasta with 1/4 cup of the reserved cooking water. Toss well, adding more water if needed to reach desired consistency, then stir in the roasted vegetables and garnish with fresh basil before serving.