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Roasted Vegetable Pesto Pasta

A vibrant Italian-inspired pasta dish with roasted vegetables and fresh basil pesto.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Pasta
  • 12 oz pasta
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes
  • 1 red onion sliced
  • 3 cloves garlic minced
Sauce & Seasoning
  • 3 tbsp olive oil
  • 1/2 cup basil pesto
  • 1/4 cup Parmesan cheese grated
  • 1/2 lemon juiced
  • salt to taste
  • black pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • mixing spoon

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss vegetables with olive oil and seasoning, then roast for 20–25 minutes.
  3. Cook pasta until al dente, then drain and reserve pasta water.
  4. Mix pasta with pesto and a splash of pasta water.
  5. Fold in roasted vegetables and finish with lemon juice and Parmesan.

Notes

Use homemade pesto for best flavor. Add protein like chicken or chickpeas if desired.