Ingredients
7ozsun-dried tomatoes,DeLallo, packed in oil
1cupbasil leaves,packed fresh, plus extra for garnishing
¼cupalmonds,slivered
4clovesgarlic,to taste
1tbspfresh lemon juice
½tspsalt,to taste
pinchred pepper flakes
¼cupextra-virgin olive oil
½cupparmesan,freshly grated or nutritional yeast, optional
8ozwhole grain pasta
1zucchini,medium, diced
1yellow squash,medium, diced
1red bell pepper,or orange or yellow, medium diced
1onion,yellow or white medium, diced
2tbspolive oil
2tbspbalsamic vinegar
salt
ground black pepper
Preparation
Preheat oven to 425 degrees F. Whisk together the olive oil and balsamic vinegar.
On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss until the vegetables are evenly coated.
Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
Toast the almonds in a small skillet over medium-low heat for about 4 minutes, stirring frequently, until fragrant and starting to turn golden on the edges.
In the bowl of a food processor or a blender might work, too, combine the sun-dried tomatoes and their oil, the 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 running the machine and blend until a relatively smooth, pesto-like consistency is reached. If adding Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary.
Pour the pesto into the warm pasta and drizzle in ¼ cup reserved cooking water. Toss to combine, adding more splashes of cooking water to thin as necessary. Toss in the roasted vegetables.
Sprinkle with some chopped fresh basil and serve.
