Pasta Primavera with Arugula Pesto

Ingredients

• 2 cups arugula 
• 1 pound penne pasta cooked
• 1  garlic clove minced
• 0.5 cup grape tomatoes halved
• 1 tablespoon juice of lemon 
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest 
• 1 tablespoon olive oil 
• 3 tablespoons olive oil 
• 0.3 cup parmesan grated
• 0.3 teaspoon pepper 
• 2  onions red thinly sliced
• 0.3 teaspoon salt 
• 3  walnut halves toasted chopped
• 2  zucchini thinly sliced

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender

Directions

1. Preheat oven to 42
2. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper.
3. 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.