Roasted Vegetable Linguine with Zucchini & Sunflower Pesto

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

Roasted Vegetable Linguine with Zucchini and Sunflower Pesto

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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