Pasta Primavera With Arugula Pesto

• 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

1. Preheat oven to 425u0b0. 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.

zucchini, red onions, olive oil, salt, pepper, arugula, garlic, walnut halves, lemon juice, lemon zest, parmesan, salt, pepper, olive oil, penne, halved grape tomatoes, lemon juice

Taken from www.myrecipes.com/recipe/arugula-pesto-pasta-primavera (may not work)