Basil Pesto Pasta with Roasted Vegetables

Ingredients

• Pasta

  Corn, dry

  12 oz or 340g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  2 medium (approx 2-3/4" long, 2-1/2 dia.) or 238g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Pine nuts

  Nuts, dried

  1 tbsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Olive oil

  Salad or cooking

  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.

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