Penne with Dark Leafy Pesto and Roasted Squash Recipe - Vegetarian Times

Penne with Dark Leafy Pesto and Roasted Squash

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Penne with Dark Leafy Pesto and Roasted Squash

Penne with Dark Leafy Pesto and Roasted Squash

Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.

  • 6Servings

Ingredients

  • 3 yellow squash, quartered and sliced 1/2-inch-thick
  • 3 zucchini, quartered and sliced 1/2-inch thick
  • 1 Tbs. olive oil
  • 6 oz. penne or other medium-size pasta (11/2 cups)
  • 1/4 cup Dark Leafy Pesto

Preparation

1 | Preheat oven to 425°F. Toss yellow squash and zucchini with oil, and spread on one or two large baking sheets. Roast 20 to 25 minutes, or until vegetables are browned, tossing once or twice.

2 | Meanwhile, cook penne according to package directions. Drain, and reserve 1/4 cup cooking water.

3 | Toss penne with pesto and reserved pasta cooking water. Divide among bowls, and top with squash.

Nutrition Information

  • Calories: 222
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 25 mg
  • Sugar Content: 6 g