Ever browse the farmers’ market and think you’d love to buy all the veggies but have no idea what to make with them? This pesto pasta is the answer. If you pick up another veggie in season, feel free to swap it out! You can’t go wrong with any roasted veggie, and they’re all great for fighting inflammation.
Roasted Summer Vegetable Pesto Pasta [Vegan]
For the Pasta:
- 2 ears corn, shucked
- 2 cups (180 g) cherry tomatoes
- 2 cups (142 g) chopped asparagus
- 1 medium zucchini, halved lengthwise and sliced crosswise
- 1 medium yellow squash, halved lengthwise and sliced crosswise
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon sea salt
- 8 ounces (226 g) gluten-free linguine (chickpea or brown rice pasta)
For the Pesto:
- 1 cup (135 g) pine nuts
- 1 1/2 cups (60 g) tightly packed fresh basil leaves
- 1 garlic clove, peeled
- 3 tablespoons (15 g) nutritional yeast
- 1/4 cup (59 ml) light-tasting olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
- Stand each ear of corn on its end in a shallow dish and cut the kernels off the cob.
- To make the pasta, spread out the corn, tomatoes, asparagus, zucchini, and squash in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the sea salt. Roast for 25 minutes, or until fork-tender. Remove the baking sheet from the oven and turn the oven to broil. Stir the veggies, then broil for 2 to 3 minutes, until browned.
- While the veggies roast, cook the pasta according to the package directions until al dente. Drain the pasta and return it to the stockpot.
- To make the pesto, combine all the pesto ingredients in a food processor and blend on high until smooth.
- Add the roasted vegetables to the pasta and stir well. Serve in bowls and top each serving with a large scoop of pesto. You can also mix the pesto with the veggies and pasta in the pot to coat.