Pasta Primavera with Arugula Pesto

Ingredients

• 2 zucchini, thinly sliced
• 2 red onions, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups arugula
• 1 garlic clove, minced
• 3 walnut halves, toasted and chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 pound cooked penne
• 1/2 cup halved grape tomatoes
• 2 tablespoons lemon juice

Preparation

1. Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.