Description
This Vegetable Pesto Pasta is a fresh, colorful, and easy dinner packed with tender pasta, roasted vegetables, and bright homemade-style pesto. It comes together quickly and makes a delicious vegetarian meal perfect for busy weeknights.
Ingredients
Pasta
- 12 oz (340 g) penne or fusilli pasta
Roasted Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
Seasonings and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Garnish
- 3/4 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Arrange sliced zucchini, chopped red bell pepper, halved cherry tomatoes, and sliced red onion evenly on a large baking sheet.
- Season and oil the vegetables: Drizzle the vegetables with olive oil. Sprinkle Italian seasoning, garlic powder, salt, and black pepper evenly over them. Toss gently to coat.
- Roast the vegetables: Place the baking sheet in the oven and roast for 20–25 minutes, stirring halfway through to ensure even cooking and caramelization.
- Cook the pasta: While the vegetables roast, boil the penne or fusilli pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Combine pasta and pesto: Return the drained pasta to the pot and stir in the basil pesto sauce, mixing well to coat evenly.
- Add roasted vegetables: Gently fold the roasted vegetables into the pesto-coated pasta to combine flavors thoroughly.
- Adjust consistency: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and achieve a creamy consistency.
- Finish with cheese and basil: Stir in the grated Parmesan cheese and chopped fresh basil, blending them into the pasta for extra flavor.
- Serve warm: Dish out the pasta while still warm for a comforting and nutritious meal.
Notes
- Use homemade or store-bought pesto depending on your preference and time constraints.
- Feel free to add extra vegetables such as mushrooms, broccoli, spinach, or asparagus for variety.
- To increase protein content, add grilled chicken, shrimp, or white beans.
- This dish can also be served cold as a refreshing pasta salad, perfect for meal prep or picnics.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
