Dairy-Free Pesto Pasta with Roasted Vegetables (Gluten-Free)

Ingredients

• about 450 g Gluten-Free Pasta
• 1 cup Broccoli Florets
• 1 each Bell Peppers
• 1 medium Zucchini
• 0.5 medium Red Onion
• 0.5 cup Dairy-Free Pesto
• 3 tablespoons Olive Oil
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 cup of broccoli florets, the 1 bell pepper, the 1 medium zucchini, and the 0.5 medium red onion into approximately 2.54 cm bite-sized pieces.
2. 2On a large baking sheet, combine the cut broccoli florets, bell pepper, zucchini, and red onion with 3 tablespoons of olive oil, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss until all vegetables are evenly coated, then spread them in a single layer. Roast for 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and show slight browning on the edges.
3. 3While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the about 450 g of gluten-free pasta to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente). Carefully drain the cooked pasta using a colander and set it aside.
4. 4In a large bowl, add the drained about 450 g of cooked gluten-free pasta and the 0.5 cup of dairy-free pesto. Toss thoroughly until the pasta is evenly coated with the pesto.
5. 5Add the roasted broccoli florets, bell pepper, zucchini, and red onion to the large bowl with the pesto-coated pasta. Gently toss everything together until the vegetables are well combined with the pasta, and then serve immediately.

Substitutions

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