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- 1 1/2 cups coarsely chopped zucchini (1 medium)
- 1 1/2 cups coarsely chopped yellow summer squash (1 medium)
- 1 cup coarsely chopped red onion (1 large)
- 1 cup coarsely chopped fennel bulb
- 3/4 cup coarsely chopped green sweet pepper (1 medium)
- 3/4 cup coarsely chopped red sweet pepper (1 medium)
- 1 small eggplant (about 10 ounces), coarsely chopped
- 3 tablespoons olive oil
- 12 ounces dried whole wheat penne pasta
- 2 cloves garlic, minced
- 1 cup torn fresh basil
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup chopped walnuts, toasted
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 cups cherry tomatoes, halved
- Salt
- Ground black pepper
- Snipped fresh basil (optional)
1. Preheat oven to 400 degrees F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
2. Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
3. For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
4. Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.
- Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.
- Icon: vegetarian
- Servings Per Recipe 16,
- cal. (kcal) 203,
- Fat, total (g) 12,
- chol. (mg) 2,
- sat. fat (g) 2,
- carb. (g) 21,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 5,
- vit. A (IU) 632,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 177,
- Potassium (mg) 330,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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