Pesto Pasta with Vegetables

Ingredients

Pesto

• 1 cup of packed cilantro
• ½ cup of packed Italian parsley
• ¼ teaspoon (tsp) of kosher salt
• ¼ cup of sunflower seeds, toasted
• ⅛ teaspoon (tsp) of black pepper
• 1-2 garlic cloves, roughly chopped
• ¼ cup of extra virgin olive oil
• 2 tablespoons (tbsp) of balsamic vinegar
• ¼ cup of water or vegetable broth (reserve for assembly)

Pasta

• 12 ounces of dry allergy-friendly spaghetti

Vegetables

• 1 tablespoon (tbsp) of olive oil
• 1 cup of cherry tomatoes, sliced in half
• 1 cup of diced onions
• ½ teaspoon (tsp) of garlic powder
• ¼ teaspoon (tsp) of kosher salt
• 2 cups of sliced fresh mushrooms, button or cremini (about 6 ounces)
• 1 cup of zucchini, sliced into ¼-inch thick slices
• Alternative parmesan cheese (such as Violife’s Just Like Parmesan), as needed for garnish

Prepration

1. Toast the sunflower seeds by shaking them back and forth in a dry skillet over medium heat for 3 minutes, or until lightly browned.
2. Roughly chop the garlic for pesto.
3. Dice the onion
4. Slice the mushrooms
5. Slice the zucchini
6. Cut the cherry tomatoes in half

Directions

For the pesto

1. Combine the cilantro, parsley, sunflower seeds, vinegar, garlic, salt, and pepper in a small food processor or blender.
2. With the machine running, slowly drizzle in the oil.
3. Continue processing until the mixture is well blended, scraping down the sides as necessary.

   

   • If you don’t have a small food processor, use a blender because of the small quantity.
   • This makes about 1 cup, so you will have a little leftover.

For the pasta

1. Cook according to package directions. To ensure your pasta does not overcook, check for doneness several minutes before the package directions specify, and then every minute or so.
2. Drain in a colander and rinse under cold water.
3. Drain well and set aside.

For the vegetables

1. Heat the oil over medium-high heat.
2. Add the onions and salt, and cook for 3 minutes, stirring occasionally.
3. Add the sliced mushrooms and cook an additional 3 minutes, stirring occasionally.
4. Add the zucchini, cherry tomatoes, and garlic powder.
5. Cook, tossing or stirring frequently, until the tomatoes begin to soften and the vegetables are crisp-tender, about another 3 minutes.

To assemble

1. Warm the pasta by rinsing in a colander under hot water, then drain well.
2. In a large saucepan, heat a heaping ½ cup of pesto with ¼ cup of water or broth over medium heat, stirring so the pesto doesn’t burn.
3. Add the pasta and combine using tongs or a large spoon.
4. Portion the vegetables into serving bowls and top with pasta.
5. Garnish with parmesan cheese, if desired.

Notes

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• Penne or ziti pasta can be substituted for the spaghetti.