Wednesday, August 6, 2014

Endless Possibilities For New Flavor Combinations



Roasted Vegetable Pasta Salad with Walnut Pesto
Ingredients
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)
DIRECTIONS
  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.
From the Test Kitchen
Walnuts are an inexpensive (AND heart-healthy) alternative to using pine nuts in pesto.
Icon: vegetarian
NUTRITION FACTS (Roasted Vegetable PASTA Salad with Walnut Pesto)
    Per serving: 
  • 203 kcal cal., 
  • 12 g fat
  •  
  • (2 g sat. fat, 
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat), 
  • 2 mg chol., 
  • 177 mg sodium, 
  • 21 g carb., 
  • 2 g fiber, 
  • 3 g sugar, 
  • 5 g pro.
  • Percent DAILY Values are based on a 2,000 calorie diet

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