Recipe by Better Homes & Gardens™
Yield: 16 Servings
- 1 ½ cups coarsely chopped zucchini (1 medium)
- 1 ½ cups coarsely chopped yellow summer squash (1 medium)
- 1 cup coarsely chopped red onion (1 large)
- 1 cup coarsely chopped fennel bulb
- ¾ cup coarsely chopped green sweet pepper (1 medium)
- ¾ 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
- ⅓ cup grated Pecorino Romano cheese
- ¼ cup chopped walnuts, toasted
- ½ cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 2 cups cherry tomatoes, halved
- Ground black pepper
- Snipped fresh basil (optional)
- Preheat oven to 400°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.
- Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
- 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.
- 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.
Per Serving: 203 calories, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 2 mg cholesterol, 177 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.