Basil Pesto Pasta with Roasted Vegetables

• Vegetarian

• Produce

  • 15 Bell peppers, mini
  • 1 Red onion, cut into 1" cubes
  • 2 Yellow squash
  • 2 Zucchini

• Condiments

  • 1 Basil pesto, Homemade
  • 2 tbsp Olive

• Pasta & Grains

  • 1 lb Penne pasta, whole wheat

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 lb. of whole wheat penne pasta
• Homemade Basil Pesto
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 red onion, cut into 1 cubes
• 15-20 mini bell peppers (assorted peppers), tops cut off
• 2 tablespoons of olive
• 1 teaspoon of salt
• ½ teaspoon of ground pepper

Directions

• Preheat oven to 400.
• Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
• Bake for 20 minutes. Remove from oven and set aside.
• Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
• Drain pasta when done and reserve ½ cup of cooking liquid.
• In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid. Toss to coat.
• Serve. Top with additional parmesan cheese if desired.

Nutrition