Please enter the email you’re using for this account.
Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
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
salt
pepper
Ta’amti Feta, cut into small pieces
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)
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.
Roast in oven on 400 degrees Fahrenheit for 30-40 minutes or until veggies are caramelized.
Combine cooked noodles with pesto sauce (method follows).
Place pesto noodles in center of serving dish. Surround with roasted veggies and feta. Optional, top bowl with additional pesto.
Combine ingredients in a blender, pulse until smooth.
Makes about 1/2 cup of pesto.
How Would You
Rate this recipe?
Please log in to rate
Reviews