Roasted Vegetable Pesto Pasta

• 12 oz pasta (fusilli or penne works great)
• 2 cups cherry tomatoes, halved
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt to taste
• Black pepper to taste
• Optional: Extra Parmesan for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, yellow squash, and red bell pepper with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Roast vegetables for 20-25 minutes until tender and slightly caramelized.
4. 4 While vegetables roast, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
5. 5 In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, and remaining olive oil. Pulse until smooth, adding reserved pasta water as needed to reach desired consistency.
6. 6 Combine cooked pasta and roasted vegetables in a large bowl. Toss with pesto until well coated.
7. 7 Serve immediately with additional Parmesan if desired.

Equipment

• Baking sheet
• Food processor
• Large bowl

Variations

• Add artichoke hearts for extra flavor.
• Include roasted mushrooms for an earthy twist.

Substitutions

• Use spinach or kale pesto for a different green flavor.
• Substitute Parmesan with nutritional yeast for a vegan option.

Pairings

• Italian white wine like Pinot Grigio
• Sparkling water with lemon

Nutrition

Tips

• For a nut-free option, substitute pine nuts with sunflower seeds.
• Add grilled chicken for a protein boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to prevent drying out.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and gently reheat with a drizzle of olive oil.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad.

FAQ