Creamy Pesto Pasta Symphony with Roasted Vegetable Harmony

Bynews dail

Jan 28, 2025

Creamy Pesto Pasta with Roasted VegetablesIngredients:
1 pound pasta (any shape) 1 cup sun-dried tomatoes (packed in oil, drained) 1 cup fresh basil leaves 1/2 cup freshly grated Parmesan cheese 1/2 cup olive oil 1/4 cup water Salt and pepper to tasteRoasted Vegetable Ingredients:
1 bell pepper (any color), diced 1 zucchini, diced 1 red onion, diced 2 cloves garlic, minced 2 tablespoons olive oil Salt and pepper to tasteInstructions:
For the Roasted Vegetables:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the bell pepper, zucchini, onion, garlic, olive oil, salt, and pepper.
Stir to coat evenly.
3.
Spread the vegetables onto a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
For the Pesto Sauce:
1.
In a food processor or blender, combine the sun-dried tomatoes, basil, Parmesan cheese, olive oil, and water.
Season with salt and pepper to taste.
2.
Process until smooth and creamy.
For the Pasta:
1.
Cook the pasta according to the package directions.
2.
Drain the pasta and add it to a large bowl.
3.
Pour the pesto sauce over the pasta and toss to coat.
4.
Add the roasted vegetables to the pasta and stir to combine.
To Serve:
1.
Serve the pasta immediately, garnished with additional Parmesan cheese and basil leaves.
Tips:
You can use any type of pasta you like, such as penne, spaghetti, or fusilli.
If you don’t have sun-dried tomatoes, you can use fresh tomatoes instead.
Just remove the seeds and dice them finely.
You can also add other vegetables to the roasted vegetable mix, such as mushrooms, tomatoes, or eggplant.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Creamy Pesto Pasta Symphony with Roasted Vegetable Harmony

Bynews dail

By news dail

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