Basil Pesto Pasta with Roasted Veggies

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ⅓ medium or 65g

• Squash

  Summer, all varieties, raw

  ⅓ medium or 65g

• Onions

  Sweet, raw

  ³⁄₁₆ onion or 55g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Olive oil

  Salad or cooking

  ⅓ tbsp or 5g

• Salt

  Table

  ³⁄₁₆ tsp or 1g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.2g

• Whole wheat pasta

  Cooked

  ⅔ cup or 93g

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

  ⅓ cup or 83g

• Parmesan cheese

  Shredded

  ¹⁄₁₆ cup or 3g

Directions

1. Preheat oven to 400.
2. Place zucchini, squash, red onion, and bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat. 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, according to package directions. Drain pasta when done and reserve ½ cup of cooking liquid.
4. In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid. Toss to coat. Serve. Top with parmesan cheese if desired.

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