Pesto Rainbow Pasta with Roasted Vegetables
Course: Pasta Salad
Makes 6 Servings
3 CUPS Dreamfields Rotini uncooked
1 medium zucchini halved, cut into 1/2 inch slices
1 red onion cut into slivers
1 small eggplant cut into 1-inch cubes
1 red bell pepper cut into 1-inch pieces
1 green, red and/or yellow bell pepper cut into 1-inch pieces
1 carrot sliced into 1/2-inch thick rounds
2 large tomatoes coarsely chopped
1 cup fresh basil chopped
1/2 cup Parmesan cheese shredded
1 bunch Italian flat-leaf parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic
salt and freshly ground black pepper
Parmesan cheese shredded (optional)
basil chopped (optional)
crushed red pepper flakes (optional)
Preheat the oven to 450°F. Spray large roasting pan with nonstick cooking spray. Add zucchini, onion, eggplant, bell peppers, carrot, tomatoes, and basil to pan. Lightly spray vegetables with cooking spray. Toss with salt and ground pepper, as desired. Roast vegetables 20 minutes.
Meanwhile, cook pasta according to package directions; set aside.
For pesto, combine Parmesan cheese, parsley, balsamic vinegar, olive oil, garlic and salt and pepper, as desired. In food processor or blender process until pureed.
In large bowl, toss together pasta, vegetables and pesto. Serve with Parmesan cheese, basil, and/or red pepper flakes, as desired.
5 g Fat
45 g Carbohydrates
11 g Protein
2 g Saturated Fat
5 mg Cholesterol
143 mg Sodium
8 g Dietary Fiber