Roasted Veggie Pesto Pasta (Printer-friendly)

Penne tossed with roasted zucchini, peppers, cherry tomatoes, and fragrant basil pesto for a colorful main dish.

# What You'll Need:

→ 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 degrees Fahrenheit
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 until they begin to soften and lightly brown
04 - Add cherry tomatoes to the baking sheet, toss gently, and roast for an additional 10 minutes until all vegetables are tender and caramelized
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta cooking water
06 - In a large bowl, combine drained pasta, roasted vegetables with their pan juices, and pesto. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency
07 - Divide into serving bowls and garnish with Parmesan cheese and fresh basil leaves if desired. Serve immediately

# Expert Advice:

01 -
  • The roasted vegetables get this golden, slightly caramelized edge that tastes infinitely better than raw, and they transform the whole dish into something special.
  • It comes together in under an hour, which means you can actually make it on a Tuesday night without drama.
  • One pot of pasta and one baking sheet is basically the whole operation, so cleanup won't steal your evening.
02 -
  • Cut your vegetables roughly the same size or the smaller pieces will burn while the bigger ones are still raw; I learned this the hard way with peppers that turned to ash.
  • That pasta water isn't just for thinning—the starch in it helps the pesto cling to everything and creates this beautiful, glossy coating that tastes richer than it is.
03 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast; use a second sheet if you need to.
  • Homemade pesto freezes beautifully, so if you ever find yourself with an abundance of basil, make a big batch and have this meal ready to go whenever you need it.
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