Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

• ST6.7 ounce sun-dried tomatoes · packed in oil
• FB1 cup fresh basil leaves · plus extra for garnish
• SA1/4 cup slivered almonds
• CG3 to 4 cloves garlic
• FL1 tbsp fresh lemon juice
• S1/4 to 1/2 tsp salt
• RPPinch red pepper flakes
• EO1/4 cup extra-virgin olive oil
• PN1/2 cup Parmesan or nutritional yeast · freshly grated, optional
• WG8 ounce whole grain pasta · gemelli, rotini or penne
• Z1 zucchini · medium, diced
• YS1 yellow squash · medium, diced
• RB1 red bell pepper · medium, diced
• YW1 yellow or white onion · medium, diced
• OO2 tbsp olive oil
• BV2 tbsp balsamic vinegar
• Ssalt
• BPblack pepper · freshly ground

Préparation

1. 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. 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. 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. 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. 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.