Ingredients
Units
Scale
Pesto
- 1 cup fresh basil
- 1/3 cup pine nuts
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon sea salt
- Pinch of black pepper
Pasta
- 12 ounces brown rice pasta
- 2/3 cup sun dried tomatoes
- 1 cup water
- 4 zucchini
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon oregano
- Pinch of sea salt
- Pinch of black pepper
- 1 garlic bulb
Instructions
Pesto
- Add all ingredients to a food processor and process until combined.
Pasta
- Preheat oven to 400 degrees Fahrenheit. Line baking pan with parchment paper.
- Cook pasta in boiling water, according to package directions. Rinse with cold water. Drain and set aside.
- Soak sun dried tomatoes in water for 15 minutes. Drain, chop and set aside.
- Cut off the top of the garlic bulb so the garlic cloves are exposed. Drizzle exposed garlic cloves with ½ tablespoon olive oil. Wrap garlic bulb in aluminum foil.
- Roast in oven for 40 minutes or until the cloves are golden in color. Keep in mind that you can roast the garlic and zucchini at the same time; however, the garlic takes longer to cook so you should start that first. When finished, allow to cool for 10-15 minutes before gently squeezing each garlic clove out of the skin.
- Chop zucchini into semi-circles and place into large bowl. Toss zucchini with remaining 1 ½ tablespoons olive oil, oregano, salt and pepper.
- Pour zucchini onto parchment-lined pan and spread out evenly. Roast in oven for 15 minutes, flip and continue roasting for 15 minutes.
- When zucchini and garlic are done roasting, toss with pasta, sun dried tomatoes and pesto.