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Recipe Summary

prep:
40 mins
roast:
45 mins
total:
1 hr 25 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

Icon: vegetarian

Nutrition Facts

203 calories; fat 12g; cholesterol 2mg; saturated fat 2g; carbohydrates 21g; mono fat 7g; poly fat 2g; trans fatty acid 0g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 631.7IU; vitamin c 24.8mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0mcg; sodium 177mg; potassium 330mg; calcium 50.5mg; iron 1.3mg.
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