Basil Pesto Pasta with Roasted Vegetables
Basil Pesto Pasta with Roasted Vegetables, a basic child amicable solid summer pasta that is done in 30 minutes!
That is to say, I realize we've been getting alot of downpour recently here in Texas and that guides with development, yet man! It beginning to resemble a basil wilderness out back! With the outings I've been taking recently I need to go through my basil any possibility I get.
To me, hand crafted pesto is as yet a standout amongst the most ideal approaches to go through a truck heap of crisp basil. In addition, you can't beat hand crafted!
Also try our recipe : CRUSTED BAALMONDKED TILAPIA #food
Ingredients :
- 1 lb. of whole wheat penne pasta
- Homemade Basil Pesto
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red onion, cut into 1” cubes
- 15–20 mini bell peppers (assorted peppers), tops cut off
- 2 tablespoons of olive
- 1 teaspoon of salt
- 1/2 teaspoon of ground pepper
Instructions :
- Preheat oven to 400.
- Place zucchini, squash, red onion, and mini 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.
- 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 1/2 cup of cooking liquid.
- In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
- Serve. Top with additional parmesan cheese if desired.
Read more our recipe : Cauliflower Pizza Crust #healthy #glutenfree
source : bit.ly/2jRdv5U
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