Julienned Veggie Pasta With Pesto

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Here is a recipe inspired by my vegetable peeler!  

This dish contains no pasta and is fun to make when you use the peeler that juliennes vegetables

INGREDIENTS:

One of each (medium size) for julienne:   Zucchini, Carrot, Summer Squash, Sweet Potato (peeled)

1/2 cup chopped onion

2 cloves of chopped garlic

3 Tablespoons olive oil (and more for garnish)

salt and pepper

1/4 cup fresh basil

1/4 cup of your favorite pesto.

1 pint roasted grape tomatoes (or seasonal garden tomatoes if available)

parmesan cheese
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DIRECTIONS:

Toss tomatoes in 1 tablespoon olive and season with salt and pepper. Roast on flat pan in 400 degree oven for about 30 minutes until lightly caramelized for taste to intensify.

Julienne the zucchini, carrot, summer squash, and peeled sweet potato.

In a large skillet, add 2 tablespoons of  olive oil. When hot, add chopped onion and stir till just softened.  Add sweet potato and soften (but do not brown).

Add garlic and stir till softened.  Then add the julienned strips of all the remaining veggies.  Stir until softened, but not browned.

Add roasted tomatoes and stir gently.

Remove from heat.  Add pesto and combine.  Transfer to large serving bowl. Salt and pepper if needed.  Add fresh basil leaves as garnish and some parmesan cheese.  Drizzle with more olive oil if desired.

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