Ingredient:

• One 6.7-ounce jar DeLallo sun-dried tomatoes, packed in oil*
• 1 cup packed fresh basil leaves, plus extra for garnishing
• ¼ cup slivered almonds
• 3 to 4 cloves garlic, to taste
• 1 tablespoon fresh lemon juice
• ¼ to ½ teaspoon salt, to taste
• Pinch red pepper flakes
• ¼ cup extra-virgin olive oil
• Totally optional: ½ cup freshly grated Parmesan or nutritional yeast, to taste
• 8 ounces whole grain pasta (I used DeLallo’s organic whole wheat gemelli, but rotini or penne would work well, too)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium red bell pepper (or orange or yellow), diced
• 1 medium yellow or white onion, diced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt
• Freshly ground black pepper