Roasted vegetables with rotini & rosemary pesto

1. 1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
2. Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425 degrees F oven 15 minutes.
3. Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
4. Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

2. Parsley-Rosemary Pesto
Prep Time: 15 minutes

3. Directions: Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.

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