Plant-Based

Roasted Vegetable Linguine with Zucchini & Sunflower Pesto

Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.

Servings
6
Prep Time
30 min
Cook Time
15 min
Duration
45 min

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