Ingredients:

Nut and Cheese Free Pesto
1 pkg Ronzoni Gluten Free™ Spaghetti
1 1/2 cups fresh basil leaves
1 cup fresh parsley leaves
1/4 cup oil packed sun-dried tomatoes
3 cloves garlic
3 tbsp each extra virgin olive oil and water
1 tsp each finely grated lemon zest and juice
3/4 tsp each salt and freshly ground pepper (approx.)
2 1/2 cups large cherry tomatoes, halved
Shredded Parmesan cheese (optional)

Cooking Instructions:

1. Preheat oven to 375°F. Combine basil, parsley, sun-dried tomatoes and garlic in a food processor; pulse until finely chopped. Add olive oil, water, lemon juice, lemon zest, salt and pepper; pulse until smooth. Adjust seasonings to taste.
2. Toss tomatoes with 3 tbsp pesto. Arrange in a foil-lined roasting pan. Roast for 25 minutes. Remove half of the tomatoes. Mash the remaining tomatoes roughly; stir in remaining pesto.
3. Meanwhile, cook spaghetti according to package directions. Add hot spaghetti and reserved tomatoes to roasting pan; toss well to coat. Serve with Parmesan cheese (if using).

Per serving (about 1 1/2 cups): 451 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 480 mg sodium, 75 g carbohydrates, 5 g fiber, 0 g sugars, 8 g protein.