Sun-Dried Tomatoes Pesto Pasta With Seasoned Veggies

• 1 lb penne
• 1 12 zucchini
• 2 teaspoons of chopped garlic
• bruschetta seasoning
• spices (parsley, garden vegetable seasoning, oregano, etc.)
• 34 cup cauliflower
• 2 carrots
• 1 tablespoon oil
• 3 shallots
• 5 ounces sundried tomatoes pesto sauce
• 2 tablespoons chopped fresh basil (optional)
• salt and pepper

1. First, start by cooking your pasta.
2. Then, cut all your veggies, take out a pan, put the heat on and add the olive oil.
3. Make sure to put the carrots first because they take more time to bake.
4. Add the bruschetta seasoning , the basil and the spices.
5. When the pasta is cooked and drained, put it in the pan with the veggies already there and add the sundried tomato pesto.
6. Enjoy!

penne, zucchini, garlic, bruschetta seasoning, parsley, cauliflower, carrots, oil, shallots, pesto sauce, fresh basil, salt

Taken from www.food.com/recipe/sun-dried-tomatoes-pesto-pasta-with-seasoned-veggies-132204 (may not work)