Description
This pesto pasta with roasted vegetables is a vibrant, comforting dish full of flavor. Tender pasta is tossed with caramelized vegetables, fresh basil pesto, and parmesan for an easy and satisfying meal perfect for any night.
Ingredients
Scale
- 300g pasta (penne or fusilli)
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 200g cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 4 tablespoons pesto sauce
- 30g grated parmesan cheese
- Fresh basil leaves (optional)
Instructions
- Preheat oven to 200°C (400°F).
- Place chopped vegetables on a baking tray.
- Drizzle olive oil and add garlic, salt, and pepper.
- Toss to coat evenly.
- Roast for 25–30 minutes until golden.
- Cook pasta according to package instructions.
- Reserve ½ cup pasta water, then drain.
- Add roasted vegetables to pasta.
- Stir in pesto sauce.
- Add a splash of pasta water and mix well.
- Top with parmesan and serve warm.
Notes
Roast vegetables until slightly caramelized for deeper flavor. You can substitute vegetables based on what you have. Store leftovers in the fridge for up to 3 days and reheat with a splash of water or olive oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg