Pasta with Pesto & Sun-Dried Tomato Sauce, Cauliflower, and Carrots dinner ⏱ 45 min 70.0 g carbs / portion (estimated) vegetarian glutenmilk Portions ↻ 🖨 Print 118.29 ml pesto 118.29 ml sun-dried tomato 14.79 ml olive oil 226.8 g penne pasta 1 piece cauliflower 2 pieces carrot salt to taste black pepper to taste fresh herb to taste parmesan cheese to taste blend pesto, sun-dried tomatoes, and olive oil into smooth sauce cook penne pasta until al dente preheat oven to 200°C (400°F) for roasting toss cauliflower and carrot with olive oil, salt, and black pepper roast tossed vegetables until tender and slightly caramelized drain pasta and reserve pasta water mix pasta with sauce, adding reserved pasta water to desired consistency stir roasted vegetables into sauced pasta to combine serve with fresh herbs and Parmesan garnish Pasta with Pesto & Sun-Dried Tomato Sauce, Cauliflower, and Carrots fresh herb parmesan cheese
