Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
Are you craving a delicious and flavorful pasta dish? Look no further than this sun-dried tomato pesto pasta with roasted vegetables. This dish is not only easy to make but also packed with vibrant colors and bold flavors. Let’s dive in and discover how to create this mouthwatering masterpiece!
The Power of Sun-Dried Tomatoes
Sun-dried tomatoes are like nature’s candy – intensely flavored and bursting with sweetness. Just a handful of these little gems can elevate any dish and add a delightful tang to your taste buds. In this recipe, we harness the power of sun-dried tomatoes to create a rich and luscious pesto sauce that will make your pasta sing.
The Perfect Blend of Flavors
Imagine a symphony of flavors dancing on your tongue – that’s what you can expect from this sun-dried tomato pesto pasta. The sweetness of the tomatoes, the earthiness of the roasted vegetables, the freshness of the herbs – all combined to create a harmonious and satisfying experience.
Roasted Vegetables: A Rainbow of Goodness
Roasted vegetables are the unsung heroes of any dish. They bring a depth of flavor and a pop of color that can transform a simple pasta into a gourmet feast. Picture vibrant bell peppers, tender zucchini, and caramelized onions, all roasted to perfection and mingling with the pasta and pesto. It’s a match made in culinary heaven!
How to Make Sun-Dried Tomato Pesto Pasta
Now that you’re salivating, let’s walk through the steps to create this delectable dish. First, gather your ingredients – sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, basil, olive oil, and your favorite pasta. Then, it’s as easy as blending the ingredients together to create a luscious pesto sauce.
Next, cook your pasta until al dente, drain it, and toss it with the sun-dried tomato pesto. Finally, add the roasted vegetables for that burst of color and flavor. Voila! Your sun-dried tomato pesto pasta with roasted vegetables is ready to be devoured.
Frequently Asked Questions
Q1: Can I use fresh tomatoes instead of sun-dried tomatoes?
A1: While fresh tomatoes can be used in pesto, sun-dried tomatoes offer a more concentrated flavor that elevates the dish to another level.
Q2: Can I customize the roasted vegetables in this recipe?
A2: Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. The more variety, the better!
Q3: Can I make this dish vegan-friendly?
A3: Yes, simply omit the Parmesan cheese or replace it with a vegan alternative. The pesto will still be packed with flavor.
Q4: How long does this dish stay fresh?
A4: The pasta can be refrigerated for up to 3-4 days. Just reheat it gently before serving and enjoy!
Q5: Can I add protein to this dish?
A5: Absolutely! Grilled chicken or shrimp would be a fantastic addition to this already flavorful pasta.
Q6: Can I freeze the sun-dried tomato pesto?
A6: Yes, you can freeze the pesto in an airtight container for up to 3 months. Thaw it in the refrigerator before using.
Q7: Can I use other types of pasta?
A7: Of course! This recipe works well with a variety of pasta shapes, such as penne, fusilli, or spaghetti.
Q8: Can I serve this dish cold?
A8: Absolutely! This pasta is delicious both warm and cold, making it a great option for picnics or potlucks.
In Conclusion
Indulge in the delightful flavors of sun-dried tomato pesto pasta with roasted vegetables. This dish is a true celebration of vibrant colors, bold flavors, and simple yet satisfying ingredients. Whether you’re cooking for a special occasion or just craving a comforting meal, this recipe is sure to impress. So gather your ingredients, prepare your taste buds, and get ready to savor the deliciousness!
Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
Ingredients
- Ingredients:
- One 6.7-ounce jar of sun-dried tomatoes , packed in oil*
- 1 cup of fresh basil leaves , packed, plus extra for garnishing
- ¼ cup of slivered almonds
- 3 to 4 cloves of garlic , adjust to taste
- 1 tablespoon of fresh lemon juice
- ¼ to ½ teaspoon of salt , adjust to taste
- Pinch Pinch of red pepper flakes
- ¼ cup of extra-virgin olive oil
- Optional: ½ cup of freshly grated Parmesan or nutritional yeast , adjust to taste
- 8 ounces of whole grain pasta (such as DeLallo's organic whole wheat gemelli , rotini, or penne)
- 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 of olive oil
- 2 tablespoons of balsamic vinegar
- Salt , to taste
- Freshly ground black pepper , to taste
Instructions
- To roast the vegetables:
- Preheat the oven to 425 degrees Fahrenheit.
- Whisk together the olive oil and balsamic vinegar.
- Combine the diced zucchini, yellow squash, bell pepper, and onion on a half-sheet pan or large, rimmed baking sheet.
- Drizzle the olive oil mixture over the vegetables.
- Sprinkle with salt and pepper.
- Toss the vegetables with your hands until evenly coated.
- Arrange the vegetables in a single layer.
- Bake for about 30 to 40 minutes, tossing halfway, until cooked through and golden.
- To cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, following the package directions.
- Before draining, reserve about 1 cup of pasta cooking water.
- Transfer the cooked pasta to a large serving bowl.
- To make the pesto:
- Toast the almonds in a small skillet over medium-low heat until fragrant and starting to turn golden on the edges (about 4 minutes), stirring frequently.
- In a food processor or blender, combine the sun-dried tomatoes and their oil, basil, toasted almonds, garlic, lemon juice, ¼ teaspoon salt, and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform.
- Drizzle in the olive oil while the machine is
