Ingredients
Vegetables
1 Yellow Squash
1 Zucchini
1 Red Bell Pepper
1 Yellow Onion
2T Balsamic Vinegar
Salt & Pepper, to taste
Pesto
1/2C Basil
8oz Dried Tomatoes
1/4C Roasted Almonds
3-4 Garlic Cloves
Juice of 1/2 a Lemon
Rotini Noodles
Directions
First, cook the rotini noodles according to package instructions. Then, pre-heat the oven to 425F. Now, dice all of the vegetables and put them in a large bowl. Add the balsamic vinegar and stir everything together so that it is mixed evenly. Spread the vegetables on a large non-stick baking sheet. Sprinkle some salt and pepper to taste. Roast the vegetables for 45 minutes. For the pesto, add all of the ingredients in a food processor and pulse until it is blended. Set aside. Once the noodles are fully cooked, drain the noodles with a colander but save the drained water! Transfer the cooked noodles into a large bowl and stir in the pesto. You may add a 1/2C (or more) of the reserved water to help mix the noodles with the pesto. Once the vegetable are finished, add and stir in the vegetables. Stir together and serve!
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