Instructions

1. For the pesto, combine cilantro, parsley, sunflower seeds, vinegar, garlic, salt, and pepper in a blender or food processor. With the machine running, slowly drizzle in olive oil. Continue processing until the mixture is well blended, scraping down sides as necessary. If you don't have a small food processor, we recommend using a blender because of the small quantity. This makes about 1 cup, so you will have a little leftover.
2. For the pasta, cook according to package directions. To ensure your pasta does not overcook, check for doneness several minutes before package directions specify, and then every minute or so. Drain in a colander and rinse under cold water. Drain well and set aside.
3. For the vegetables, heat oil over medium-high heat. Add onion with 1/4 teaspoon of salt and cook for 3 minutes, stirring occasionally. Add sliced mushrooms and cook an additional 3 minutes, stirring occasionally. Add zucchini, cherry tomatoes, and garlic powder. Cook, tossing or stirring frequently, until the tomatoes begin to soften and the vegetables are crisp-tender, about another 3 minutes.
4. To assemble, warm the pasta by rinsing in a colander under hot water, then draining well. 
5. In a large saucepan, heat a heaping half cup of pesto with 1/4 cup of water or veggie broth over medium heat, stirring so the pesto doesn't burn. Add the pasta and combine using tongs or a large spoon. 
6. Portion veggies into serving bowls and top with pesto pasta. Garnish with parmesan cheese, if desired.