Categories: Pasta

Ingredients

• 2 medium summer squash, sliced
• 1 sweet red pepper, chopped
• 8 oz sliced fresh mushrooms
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 16 oz potato gnocchi
• 1/4 cup Alfredo sauce
• 1/4 cup prepared pesto
• Chopped fresh basil, optional

Directions

1. Preheat oven to 450. In a greased 15×10×1-in baking pan, toss vegetables with oil, salt and pepper. Roast for 18-22 minutes until tender, stir once.

2. In a saucepan, cook gnocchi as directed. Drain, return to pan. Stir in roasted vegetables, sauce, and pesto. If desired, add basil.

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