Description
Enjoy this warm and hearty Roasted Vegetable Pesto Pasta. It brings together the deep flavor of roasted vegetables with bright, fresh pesto, making it a perfect, easy vegetarian dinner that tastes like home.
Ingredients
Scale
- 1 pound pasta (like penne or rotini)
- 2 cups mixed vegetables (broccoli, bell peppers, zucchini), chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons toasted pine nuts (for garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the chopped vegetables and red onion with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 20 to 25 minutes, until tender and slightly caramelized.
- While the vegetables roast, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
- In a large bowl, combine the drained pasta, roasted vegetables, and pesto.
- Add a splash of the reserved pasta water as needed to create a creamy sauce that coats the pasta well.
- Stir in the Parmesan cheese, if using.
- Serve immediately, topped with toasted pine nuts.
Notes
- Feel free to use your favorite seasonal vegetables for roasting.
- If you prefer a dairy-free version, skip the Parmesan cheese or use a vegan alternative.
- Make extra pesto if you love a strong basil flavor!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed