What you'll be getting:

Pesto Pasta with Oven Roasted Tomatoes

Per Serving

60 g dry pasta (salt is added, no need to salt water)

125 g veggies (oven roasted tomatoes with thyme, zucchini, eggplant, tossed in avocado oil and red wine vinegar)

3 oz pesto sauce (sunflower seeds, basil, grapeseed oil, garlic, parmesan) 

Equipment needed: lined sheet pan, pot of water for pasta

Preheat your oven to 385 degrees and start boiling the water for the pasta.

Put your veggies on a lined sheet pan. 

When the oven reaches 385, place the sheet pan in the oven. Set a timer for 15 minutes.

When your water is at a full boil, add the pasta. Boil for 12 minutes. When the pasta is finished cooking, strain it. 

Return the pasta to the pot and add the pesto. Cover with a lid and let it sit off of the heat until the veggies are ready. 

When the timer goes off, pull the veggies from the oven. 

After you pull the veggies our of the oven, stir the pesto around to fully cover the pasta. 

Add veggies to the pasta. 

Stir everything together and plate. From start to finish this dinner takes less than 20 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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