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PESTO PRIMAVERA
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PrintINGREDIENTS
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini cut into thin strips
- 1/2 large onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 orange bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs
- Penne Pasta, cooked and drained
- 14 cherry tomatoes, halved
- Pesto
DIRECTIONS
Directions:
1) Preheat the oven to 450 degrees F.
2) In a large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
3) Place the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheet. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
4) Add the veggies, tomatoes and pesto to the pasta and toss to coat.
RECIPE REVIEWS
Jul/25/2008 05:07 am imstuffed
What a simple and yummy sounding idea. I'm always looking for a way to "dress-up" the veggie side dishes. And here I am just getting ready to make a batch of homemade pesto sauce. Great timing for me to find your recipe. Thanks.
What a simple and yummy sounding idea. I'm always looking for a way to "dress-up" the veggie side dishes. And here I am just getting ready to make a batch of homemade pesto sauce. Great timing for me to find your recipe. Thanks.
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