Basil Pesto Pasta with Roasted Vegetables

Ingredients

• Corn pasta

  dry

  12 oz or 340g

• Zucchini

  raw, with skin

  2 medium or 392g

• Summer squash

  raw

  1 medium or 196g

• Sweet onion

  raw

  1 onion or 331g

• Red bell pepper

  raw

  2 medium or 238g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Basil

  1 cup leaves, whole or 24g

• Pine nuts

  dried

  1 tbsp or 8g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ½ tsp or 1g

• Garlic

  raw

  1 clove or 3g

• Lemon juice

  1 tsp or 5g

• Olive oil

  2 tbsp or 27g

Directions

1. Preheat oven to 400F.
2. Dice vegetables and cook pasta according to package directions. Drain when done, reserving some of the pasta water.
3. Place zucchini, squash, red onion, and bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
4. Bake for 20 minutes. Remove from oven and set aside.
5. While veggies are cooking, prep the pesto. Blend basil, pine nuts, garlic, salt, and pepper. Slowly add the olive oil till smooth.
6. In a large bowl add cooked pasta, roasted vegetables, basil pesto. Toss to coat, adding pasta water as needed to reach desired consistency.