Roasted Garlic & Pesto Pasta with Sundried Tomatoes This roasted garlic and pesto pasta dish makes for a quick & easy light meal. Using brown rice pasta makes it a gluten free dish, you can also use whole wheat or organic corn pasta if desired.

Basil is a great source of Vitamin K, essential for proper blood clotting. Basil also has anti-bacterial and anti-inflammatory properties and has cardiovascular health benefits! In addition to these health properties, basil is also a good source of Vitamin A carotenoids, Vitamin C, Magnesium, Iron & Calcium. 

Roasted Garlic & Pesto Pasta with Sundried Tomatoes Recipe

Serves: 2

Ingredients:

Pesto Ingredients:
3/4 cup basil leaves, loosely packed
1/4 cup pine nuts or walnuts, raw
1 tbsp nutritional yeast or Parmesan cheese
1 tbsp freshly squeezed lemon juice
2 cloves garlic
1 tsp extra-virgin olive oil
Himalayan or Celtic sea salt to taste

Pasta Ingredients:
1/2 package Brown Rice Spiral Pasta (150g)
1/2 medium red onion, chopped
1 cup zucchini, cubed (approx 1/2 large)
1 tsp extra-virgin olive oil
1/2 cup sundried tomatoes, sliced
1/3 cup olives, sliced
1 head garlic

Instructions:

  1. First preheat oven to 450°F. Slice top of whole garlic head off and drizzle with olive oil. Wrap in foil & roast for 45 minutes until soft & caramelized. Once cooled slightly, squeeze uncut base of head to remove roasted garlic cloves.
  2. Boil pasta according to directions. Meanwhile prepare pesto. Throw all pesto ingredients into a food processor and puree until smooth.
  3. On stovetop, heat remaining olive oil in a skillet over medium heat. Sautee red onion and zucchini 10-12 minutes until lightly browned.
  4. After draining and rinsing pasta, combine all ingredients in saucepan.
  5. Stir to combine and serve.

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