Roasted Vegetable Linguine with Zucchini & Sunflower Pesto | Clean Pasta Recipes - Clean Eating Magazine

Roasted Vegetable Linguine with Zucchini & Sunflower Pesto

Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
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Roasted Vegetable Linguine with Zucchini and Sunflower Pesto

Roasted Vegetable Linguine with Zucchini and Sunflower Pesto

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 6 large cloves garlic, peeled
  • 3 1/2 tbsp + 1/8 tsp olive oil, divided
  • 4 small zucchini, halved, then cut into thin slices lengthwise
  • 2 cups cherry tomatoes
  • 8-oz whole-wheat linguine or spaghetti
  • 1/4 cup raw unsalted sunflower seeds, divided
  • 3 cups fresh basil leaves
  • 3 oz grated Parmesan cheese

Preparation

1. Preheat oven to 400ºF. Place garlic cloves on a square of foil, drizzle with 1/8 tsp oil and wrap into a flat package. Roast until tender and golden, about 20 minutes. Carefully open packet to cool slightly.

2. On a large parchment-lined baking sheet, add zucchini and tomatoes; drizzle with 2 tbsp oil, toss then spread in a single layer. Roast until tomatoes begin to blisterand shrink and zucchini is tender, about 20 minutes.

3. Meanwhile, cook pasta according to package directions.

4. In a small skillet on medium, add seeds and toast for 5 to 6 minutes, stirring occasionally. Transfer to a plate and set aside.

5. To a food processor, add garlic, basil and 2 tbsp toasted seeds; blend until finely ground. Add 1 cup roasted zucchini, remaining 1½ tbsp oil and cheese; blend until smooth.

6. Drain pasta and toss with pesto, remaining zucchini and tomatoes. Sprinkle with remaining 2 tbsp seeds. 

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 344
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 12 mg
  • Fat Content: 8 g
  • Fiber Content: 6 g
  • Protein Content: 14 g
  • Sodium Content: 271 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 3 g