Roasted Veggie Noodle Bowl with Pesto & Feta
12 oz Manischewitz Wide Egg Noodles (cooked)
16 oz (1lb) cocktail tomatoes, washed and sliced in half lengthwise
8 oz sweet potato sticks
8 oz baby zucchini squash
Feta, cut into small pieces
Ingredients for Pesto:
1/2 cup walnuts
2 cups basil leaves
1/2 cup olive oil
3 cloves garlic
1/4 tsp. salt
1/8 tsp. 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' for 30-40 minutes or until veggies are caramelized.
Combine cooked noodles with pesto sauce.
Place pesto noodles in center of serving dish.
Surround with roasted veggies and feta.
Optional, top bowl with additional pesto.
Preparation for Pesto:
Combine ingredients in a blender, pulse until smooth. Makes about 1/2 cup of pesto.
Nina Safar is the foodie behind www.kosherinthekitch.com. Browse the site for deliciously easy dinner ideas and cooking inspiration.