Pesto Penne with Roasted Zucchini and Tomatoes
Ingredients
- 1 8oz box of Penne noodles
- 1 zucchini
- 10oz pkg grape tomatoes
- 1/4 cup vegan Parmesan
- 1 pkg store bought pesto
- 2 Tbsp nutritional yeast
- Oil
- Salt and pepper
Preparation
Preheat the oven to 425°F and bring a large pot with 4 quarts water and 2 tbsp salt to a boil.
Add the sliced zucchini and grape tomatoes to a baking sheet and toss with 1 tbsp olive oil, a pinch of salt and pepper, and the nutritional yeast. Roast the vegetables until browned in places, 14 to 16 minutes.
Once the water is boiling, add the pasta, stir, and cook until al dente, 8 to 10 minutes.
Drain the pasta.
Return the pasta to the pot and remove from heat.
Add the pesto to the pot with the pasta.
Cook over low heat, stirring constantly, until the pasta is well coated and the pesto sauce is heated through, 1 to 2 minutes.
Taste and add salt as necessary.
Divide the pesto penne between shallow bowls and serve with roasted zucchini and grape tomatoes.
Sprinkle with parmesan and enjoy.
