Cook pasta according to package directions. Drain well.
Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.
Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)
Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.
630 calories;45 g fat(6 g sat); 12 g fiber; 48 g carbohydrates; 16 g protein; 92 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 7,067 IU vitamin A; 60 mg vitamin C; 122 mg calcium; 8 mg iron; 511 mg sodium; 490 mg potassium
Vitamin A (141% daily value), Vitamin C (100% dv), Iron (44% dv), Folate (23% dv)
Carbohydrate Servings: 3
Exchanges: 2 lean protein, 1½ fat, 1½ vegetable, ½ starch
OMG! This is delicious! The flavors mingle so well but each still distinguishable. The roasted vegetables made this dish just right as you catch a bite of sweet potato, carrot or beet...very filling! I will definitely make this again...maybe cut the oil by a third. I've already sent the recipe to my daughter who is vegan. She's going to love it!