Basil Pesto Pasta with Roasted Veggies

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  2 cup or 496g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Preheat oven to 400°F.
2. Place sliced zucchini, squash, chopped red onion, and bell peppers on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and bake for 20 minutes. Remove from oven and set aside.
3. Bring a pot of water to a boil. Add pasta and cook until al dente, following package instructions. Drain and reserve ½ cup of cooking liquid (for original 8 serving recipe).
4. In a large bowl, combine cooked pasta, roasted vegetables, basil pesto, and reserved cooking liquid. Toss to coat evenly.
5. Serve topped with shredded Parmesan cheese.

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