Name: Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: One 6.7-ounce jar DeLallo sun-dried tomatoes, packed in oil*; 1 cup packed fresh basil leaves, plus extra for garnishing; 1/4 cup slivered almonds; 3 to 4 cloves garlic, to taste; 1 tablespoon fresh lemon juice; 1/4 to 1/2 teaspoon salt, to taste; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; Totally optional: 1/2 cup freshly grated Parmesan or nutritional yeast, to taste; 8 ounces whole grain pasta (I used DeLallo's organic whole wheat gemelli, but rotini or penne would work well, too); 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