Roasted Veggie Pesto Pasta (Printable Version)

A vibrant dish featuring roasted vegetables, cherry tomatoes, and basil pesto tossed with pasta.

# What You 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 oz 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

# How To Make:

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 until partially tender.
04 - Add cherry tomatoes, toss gently, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.
05 - Cook pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
06 - 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 creamy consistency.
07 - Serve hot, garnished with Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • It's a one-pan-plus-one-pot situation that somehow feels less chaotic than it sounds.
  • The roasted vegetables get this caramelized edge that makes the whole dish taste more intentional than it actually is.
  • Pesto does all the heavy lifting flavor-wise, so you're really just throwing things together and letting the oven do the work.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what transforms a dry mixture into something that tastes cohesive and intentional.
  • Roast the vegetables in two stages so the tomatoes don't fall apart and the earlier vegetables get proper caramelization instead of steaming.
  • Toss gently when combining everything, aggressive stirring breaks up the vegetables and makes the whole dish look less appealing than it actually is.
03 -
  • Don't cut your vegetables too small or they'll disappear into the pasta instead of staying visible and substantial.
  • Use a sheet pan with raised edges so the oil and juices don't run off into your oven, you want that flavorful liquid coating your pasta at the end.
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