Sun-Dried Tomato Pesto Pasta with Roasted Veggies

This post is given you by DeLallo.

I had an all-American weekend filled with buddies and food, stressed by flashes and booms. It was extremely enjoyable. You understand what I suggest? Given that we’re all in the very same boat, I believed I ‘d share my three-day vacation weekend healing strategy with you today.

Here it is: natural entire grain pasta, tossed with lots of roasted veggies and homemade sun-dried tomato pesto. It’s fresh, filling and leftovers keep well for lunch. Simply what the medical professional purchased.

sun-dried tomato pesto pasta ingredients

Sun-dried tomato pesto has actually been on my list for ages now, so when my buddies at DeLallo asked me to develop a dish that highlights their wonderful sun-dried tomatoes, I understood simply what to make. Oil-packed sun-dried tomatoes are ideal for pesto, because you can put all of that tasty, tomato-infused extra-virgin olive oil right into the food mill.

My pesto is a riff on standard basil pesto, with sun-dried tomatoes in addition to fresh basil. Sun-dried tomatoes are extremely abundant in umami taste, so they quickly fill the location of Parmesan, although you can definitely include some cheese if you ‘d like.

balsamic roasted veggies

I like my pasta with lots of veggies, so I roasted up a huge pan of balsamic summertime veggies to go on top. I believe it would be wonderful with roasted broccoli and winter season squash, too. Do not hesitate to experiment with pasta shapes, too. Curly shapes actually clinch pesto, however penne would work, too. To actually lighten it up, formulate some fettuccine or linguine and supplement with squash noodles like I did last summertime. Yum.

You can enter a great deal of various instructions with this pesto. Spread it on a sandwich or toast, serve it as a veggie dip, or thin it out with additional olive oil (and even some water) and utilize it as a sauce for any variety of things. Let me understand how you like it!

how to make sun-dried tomato pesto

sun-dried tomato pesto with roasted veggies

Sun-dried tomato pesto pasta with roasted vegetables

Sun-Dried Tomato Pesto Pasta with Roasted Veggies

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 45 minutes
  • Yield: 4 to 6 portions 1 x
  • Classification: Meal
  • Food: Italian

4.9 from 37 evaluations

Homemade sun-dried tomato pesto with pasta and roasted veggies is a simple weeknight supper! Quickly made gluten complimentary and/or vegan (see notes). Dish yields 4 to 6 primary portions.

Components

Sun-Dried Tomato Pesto

  • One 6.7 ounce container DeLallo sun-dried tomatoes, crammed in oil *
  • 1 cup loaded fresh basil leaves, plus additional 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
  • Completely optional: 1/2 cup newly grated Parmesan or dietary yeast, to taste

Pasta and roasted veggies

  • 8 ounces entire grain pasta (I utilized DeLallo’s natural entire wheat gemelli, however 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
  • Newly ground black pepper

Directions

  1. To roast the veggies: Preheat oven to 425 degrees Fahrenheit. Blend together the olive oil and balsamic vinegar. On a half-sheet pan or other big, rimmed baking sheet, integrate the diced zucchini, yellow squash, bell pepper and onion. Sprinkle the olive oil mix over the veggies, spray with salt and pepper and toss with your hands till the veggies are equally covered. Organize the veggies in a single layer. Bake for about 30 to 40 minutes, tossing midway, till they are prepared through and golden.
  2. To prepare the pasta: Bring a big post of salted water to boil. Prepare pasta till al dente, according to package instructions. Prior to draining pipes, reserve about 1 cup pasta cooking water. Transfer the prepared pasta to a big serving bowl.
  3. To make the pesto: First, toast the almonds in a little frying pan over medium-low heat, stirring regularly, till aromatic and beginning to turn golden on the edges, about 4 minutes. In the bowl of your food mill (a mixer may work, too), integrate the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
  4. Blend, scraping down the sides as required, till the contents are blended together and approximately consistent. Drizzle in the olive oil while running the device and mix till you have actually reached a reasonably smooth, pesto-like consistency. If you want to include Parmesan, stir it into the pesto now. Taste and stir in extra salt and pepper, if required. The pesto will be thick, however we’ll thin it out with cooking water quickly.
  5. Put the pesto into the warm pasta and drizzle in 1/4 cup scheduled cooking water. Toss to integrate, including more splashes of cooking water to thin as required. Toss in the roasted veggies. Sprinkle with some sliced fresh basil and serve.

Notes

Dishes referenced throughout the making of this dish: Giada’s penne with sun-dried tomato pesto, Minimalist Baker’s sun-dried tomato pesto pasta and my spicy roasted ratatouille spaghetti.
* Sun-dried tomato notes: My container totaled up to about 1 cup sun-dried tomatoes and 1/4 cup olive oil.
Make it vegan/dairy complimentary: Do not include Parmesan. Do not hesitate to blend in some dietary yeast for some cheese-like taste, however the sun-dried tomatoes and toasted almonds are quite abundant in umami as it is.
Make it gluten complimentary: Usage gluten-free pasta.
Make it nut complimentary: Avoid the almonds completely.
Serving tips: I ‘d serve this with a fresh green salad, like this apple salad or this arugula salad. I actually enjoyed it with remaining Greek broccoli salad!
Storage tips: This dish keeps well in the fridge, covered, for a number of days.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

This post was produced in collaboration with DeLallo Foods and I got payment for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!

Check Out Complete Post https://cookieandkate.com/sun-dried-tomato-pesto-pasta-recipe/ .

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