Inner Chef

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Roasted Veggie-Pasta with Walnut Pesto

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Roasted Veggie-Pasta Salad with Walnut Pesto    Serving: 16

(BHG.com)

 Ingredients:

1 ½ cups coarsely chopped zucchini (1 medium)

1 ½ cups coarsely chopped yellow summer squash (1 medium)

1cup coarsely chopped red onion (1 large)

1 cup coarsely chopped fennel bulb

¾ cup coarsely chopped green sweet pepper (1 medium)

¾ cup coarsely chopped red sweet pepper (1 medium)

1 small eggplant (about 10 ounces), coarsely chopped

3 Tbsp. olive oil

12 oz. dried whole wheat penne pasta

2 cloves garlic, minced

1 cup torn fresh basil

1/3 cup grated Pecorino Romano cheese

¼ cup chopped walnuts, toasted

½ cup olive oil

2 Tbsp. lemon juice

½ tsp. salt

2 cups cherry tomatoes, halved

Salt

Ground black pepper

Snipped fresh basil (optional)

Directions:

Preheat oven to 400 degrees 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.

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.

 

 

BHG.com

BHG.com

 

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