Roasted Vegetables with Rotini & Rosemary Pesto
  • Cooking Time: 40
  • Servings: 8
  • Preparation Time: 20
  • 1 box Dreamfields Rotini
  • 2 tablespoons plus
  • 2 teaspoons olive oil
  • 8 cups vegetables (see note)
  • 8 large cloves garlic
  • 1 teaspoon salt
  • Coarsely ground black pepper
  • 1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal Parsley-Rosemary Pesto
  • Parsley-Rosemary Pesto:
  • 1 cup packed Italian parsley
  • 1/3 cup packed fresh rosemary, stems removed
  • 3 cloves garlic shopping list
  • 1/2 cup walnuts
  • 1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
  • 1/3 cup olive oil
  • Salt
  1. 1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
  2. 2. Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425°F oven 15 minutes.
  3. 3. Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
  4. 4. Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
  5. Parsley-Rosemary Pesto:
  6. Prep Time: 15 minutes
  7. Directions:
  8. Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.
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