Roasted Veggie Pesto Pasta (Printable Version)

Vibrant pasta with roasted vegetables, cherry tomatoes, and basil pesto in a creamy blend.

# Components:

→ Vegetables

01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 1 red onion, sliced
05 - 2 cups cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Pasta

09 - 12 ounces penne or fusilli pasta

→ Pesto

10 - 1/2 cup basil pesto, store-bought or homemade

→ Garnish

11 - 1/4 cup grated Parmesan cheese, optional
12 - Fresh basil leaves for serving

# Directions:

01 - Preheat the oven to 425°F
02 - Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast vegetables for 20 minutes. Add cherry tomatoes, toss well, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.
04 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
05 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency.
06 - Serve hot, garnished with Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • The vegetables caramelize in the oven while you're free to do literally anything else, and then pasta comes together in minutes.
  • It tastes like a restaurant dish but requires zero fancy technique or intimidating skills.
  • You can throw in whatever vegetables you have hanging around, so it's genuinely different every single time.
02 -
  • Don't skip reserving that pasta cooking water, because the starch in it is what transforms the pesto from a thick paste into something silky that coats every strand.
  • If your pesto is really salty or if you used salted butter in it, go easy on the extra seasoning at the end.
03 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, so use two sheets if you need to.
  • Fresh basil leaves torn and scattered on top at the very end are worth the small effort because they brighten everything instantly.
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