Description
Pesto pasta with roasted vegetables is a simple yet flavorful dish featuring al dente pasta coated in vibrant green pesto, paired with tender roasted vegetables.
Ingredients
Scale
- 12 oz pasta (penne or fusilli)
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
- 1 tbsp olive oil (for roasting)
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
- Cook pasta according to package instructions until al dente. Drain.
- Blend basil, Parmesan, pine nuts, garlic, and olive oil to make pesto.
- Mix cooked pasta with pesto and roasted vegetables.
- Serve warm, topped with extra Parmesan if desired.
Notes
- Use gluten-free pasta if needed.
- Substitute walnuts for pine nuts if unavailable.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pesto pasta, roasted vegetables, vegetarian pasta, Italian recipes