Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Serves: 4 Save

Ingredients (18)

  • 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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Cookie and Kate