Roasted Veggie Pesto Pasta

• 0.2 lb rigatoni
• 0.4 zucchini
• 0.2 pint cherry tomatoes
• 1 jar roasted red peppers, drained
• 1 can artichoke hearts, drained and quartered
• 0.8 cup baby spinach
• 0.1 cup pine nuts
• 0.4 tbsp extra-virgin olive oil
• red pepper flakes, optional
• black pepper
• salt

For the Vegan Pesto

• 0.4 cup fresh basil
• 0.1 cup pine nuts
• 0.07 cup nutritional yeast
• 0.4 garlic clove
• 0.2 lemon
• 0.4 tbsp extra-virgin olive oil
• black pepper
• salt