Roasted Vegetable and Sun Dried Tomato Pasta

Roasted Vegetables and Sun-Dried Tomato Pasta
Serves 6

Preparation Time 25 mins

Cooking time 30 mins

Impressive enough for guests, this dinner is a yummy, healthy treat.

12 oz rice pasta spirals

1 red onion, sliced
1 medium eggplant, diced
1 red pepper, cut into bite-sized pieces
3 medium zucchini, sliced
Spray oil or olive oil for drizzling
Salt and pepper

Pesto:
4 garlic cloves
1/2 cup sun-dried tomatoes in oil, drained
1 cup fresh basil leaves
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
pinch sea salt

Cook pasta according to package directions and set aside.

Preheat oven to 400F. Cut vegetables and drizzle them with oil and sprinkle with salt and pepper. Roast for 20 minutes, turning occasionally or until vegetables are browned.

Meanwhile, in a food processor or blender, mix together the garlic, sun-dried tomatoes and basil, and pulse until pureed. With motor running, add oil, lemon juice and salt until well blended.

In a large bowl, toss together the cooked pasta, roasted veggies and sun-dried tomato pesto. Season to taste with salt and pepper, if needed and serve!

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