Roasted Veggie and Pesto Pasta (Printable)

Penne tossed with roasted vegetables, basil pesto, and cherry tomatoes in an easy, vibrant Italian dish.

# Components:

→ 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°F.
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. Add cherry tomatoes, toss, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.
04 - Cook pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
05 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency.
06 - Serve hot, garnished with Parmesan cheese and fresh basil leaves if desired.

# Expert Advice:

01 -
  • Ready in 45 minutes — a wholesome meal that fits into any busy schedule.
  • Packed with colorful vegetables — zucchini, red and yellow bell peppers, red onion, and cherry tomatoes make every bite vibrant and nutritious.
  • Rich basil pesto sauce — a half cup of fragrant pesto coats every piece of pasta in herby, garlicky goodness.
  • Easily customizable — swap in your favorite vegetables or make it fully vegan with dairy-free pesto.
  • Crowd-pleasing vegetarian main dish — satisfying enough for meat-lovers too, with 13 g of protein per serving.
02 -
  • Don't overcrowd the baking sheet — spread the vegetables in a single layer so they roast rather than steam, developing better color and flavor.
  • Reserve the pasta water — the starchy cooking water is key to achieving a silky, cohesive sauce when tossed with pesto.
  • Add cherry tomatoes late — roasting them for only the final 10 minutes keeps them juicy and prevents them from turning mushy.
  • Use quality pesto — whether store-bought or homemade, a good basil pesto makes all the difference in the final flavor of the dish.
  • Toss while warm — combine the pasta and roasted vegetables while everything is still hot so the pesto melts into every crevice beautifully.
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