Pesto Pasta with Roasted Vegetables

By RossanaV

Good hot, cold or room temp.

Ingredients

• 1/4 cup evoo
• 1 each: red, green and yellow bell peppers, seeds removed and cut into strips
• 2 red onions cut into 1/2" wedges
• 1 small eggplant, peeled and cut into 1" cubes
• 2 yellow squash, cut into 1/2" slices
• 4 cloves of garlic, peeled and halved
• 1 lb. bow tie, penne or rotelli pasta
• salt and pepper to taste
• pine nuts, toasted
• 1 container pesto sauce

Preparation

Step 1

Preheat oven to 400 degrees. Spread vegetables in large roasting pan and add oil. Toss to coat. Bake for 45 minutes, stirring every 15 mins.

Cook and drain pasta. Mix pasta with pesto sauce and add vegetables and pine nuts. Add salt and pepper to taste.