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Ingredients

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Directions

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  • Preheat oven to 400°F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

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  • Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.

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  • For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.

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  • Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.

Tips

Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.

Tips

Icon: vegetarian

Nutrition Facts

203 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 2mg; sodium 177mg; potassium 330mg; carbohydrates 21g; fiber 2g; sugar 3g; protein 5g; trans fatty acidg; vitamin a 632IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

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