Monday, February 9, 2015

whole wheat linguini with spinach pesto and roasted veggies

This is a Rachel Hall original creation so the amounts are approximate.  It is delicious though!

Chop into small/medium chunks
one zucchini
one summer squash
about 5 baby portobello mushrooms(use more if you like, my kids don't love mushrooms)
one small eggplant
Add one pint container of cherry or grape tomatoes.  I used a mix of yellow and red.
Toss all veggies in olive oil, garlic powder, salt, cracked pepper, and Italian seasoning.  Toss to coat.  Spread out on a cookie sheet and roast at 425 degrees for about 20-30 minutes.  Mix around once during cooking to evenly brown all veggies. Make sure they are all browned and not soggy.

Cook pasta in salted water until al dente.  While pasta is cooking and veggies are roasting, prepare spinach pesto.

In a food processor combine:
one large handful of spinach
3 Tbsp parmesan cheese
3 Tbsp walnuts, pinenuts, or almonds (I used walnuts)
1 tsp salt
1/2 cracked pepper
4 cloves fresh garlic
Pulse all the above ingredients until pretty fine.  Then turn on full speed and pour olive oil through the feeding tube until it turns into a smooth paste.  About 1/3 cup.  Taste and add more salt or pepper if needed.

Toss the pasta in the pesto sauce immediately and then scrape all the veggies over the top of the pasta.  Give a squeeze of half a lemon over all and then toss to combine.  Eat. Faint. Repeat.