Sundried Tomato Pesto Pasta
Ready in just 30 minutes, this sundried tomato pesto pasta is bursting with umami flavor. Perfect for a quick and easy summer dinner! (vegan + gluten-free)
Servings: 4 bowls
Calories: 396kcal
Ingredients
- 1 8-ounce jar sundried tomatoes in olive oil *reserve oil for recipe*
- ⅓ cup walnuts
- ½ cup fresh basil
- 4 garlic cloves
- 2 tablespoons lemon juice from 1 small lemon
- ½ cup corn kernels fresh or frozen
- 8 ounces diced zucchini cut in ½-inch pieces; roughly 1 small zucchini
- 8 ounces pasta
- shredded parmesan for serving (I like Violife's dairy-free parmesan wedge)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the corn kernels and diced zucchini on the baking sheet. Toss the vegetables with 1 tablespoon of the olive oil from the jar of sundried tomatoes. Spread out the vegetables then bake for 20 minutes, tossing halfway through.
- Bring a pot of salted water to a boil. Cook pasta as directed on package.
- While the pasta is cooking, prepare the pesto. Dump the entire jar of sundried tomatoes and remaining olive oil into a food processor. Add ⅓ cup walnuts, ½ cup fresh basil, 4 garlic cloves and 2 tablespoons lemon juice. Pulse continuously, scraping down the sides in between, until evenly combined.
- Strain cooked pasta then transfer back to the pot. Add the pesto from the food processor and stir until evenly combined.
- Serve pesto pasta warm with roasted zucchini and corn. Top with shredded parmesan, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 396kcal | Carbohydrates: 51g | Protein: 18g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 1001mg | Potassium: 373mg | Fiber: 9g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 2mg