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Recipe by Nina Safar

Roasted Veggie Noodle Bowl with Pesto & Feta

Roasted Veggie Noodle Bowl with Pesto & Feta add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
Allergens

Ingredients

Main ingredients

  • 12 ounces Manischewitz Wide Egg Noodles (cooked)

  • 16 ounces (1 pound) cocktail tomatoes, washed and sliced in half lengthwise

  • 8 ounces sweet potato sticks

  • 8 ounces baby zucchini squash

  • olive oil

Pesto

  • 1/2 cup walnuts

  • 2 cups basil leaves

  • 1/2 cup olive oil

  • 3 cloves garlic

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/2 cup grated parmesan cheese (optional if you want it dairy)

Directions

Prepare the Noodle Bowl

1.

Place tomatoes (cut side up), sweet potatoes and zucchini on a parchment lined baking sheet. Drizzle olive oil on top and season with salt and pepper.

2.

Roast in oven on 400 degrees Fahrenheit for 30-40 minutes or until veggies are caramelized.

3.

Combine cooked noodles with pesto sauce (method follows).

4.

Place pesto noodles in center of serving dish. Surround with roasted veggies and feta. Optional, top bowl with additional pesto.

Preparation for Pesto

1.

Combine ingredients in a blender, pulse until smooth.

Preparation for Pesto

Makes about 1/2 cup of pesto.

Roasted Veggie Noodle Bowl with Pesto & Feta

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