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- 8 oz pasta (penne or fusilli) - 2 cups mixed seasonal vegetables (bell peppers, zucchini, cherry tomatoes, and red onion), chopped - 3 tablespoons olive oil - Salt and pepper to taste - 1 cup fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/3 cup pine nuts (or walnuts) - 1 clove garlic - 1 tablespoon lemon juice - Crushed red pepper flakes for heat - Fresh herbs like parsley or thyme - Extra veggies like spinach or asparagus - Lemon zest for brightness Each serving has about: - Calories: 400 - Protein: 12g - Carbohydrates: 50g - Fat: 18g - Fiber: 5g This dish is rich in vitamins and minerals from the veggies and herbs. It offers a balanced meal that is both tasty and wholesome. {{ingredient_image_1}} Start by washing and chopping your mixed vegetables. I love using bell peppers, zucchini, cherry tomatoes, and red onion. Cut everything into small, even pieces. This helps them roast nicely. Put the chopped veggies in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper. Toss until all the veggies are well coated. This step is key for flavor. Next, preheat your oven to 400°F (200°C). Spread the veggies in a single layer on a baking sheet. Make sure they are not crowded. This helps them roast better. Roast the vegetables for 20 to 25 minutes. Stir them halfway through to ensure even cooking. They should be tender and slightly caramelized when done. While the veggies roast, cook your pasta in boiling water. I like using penne or fusilli for this dish. Follow the package instructions until the pasta is al dente. This means it should be firm but not hard. Once cooked, drain the pasta and set it aside. In a food processor, combine fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, and lemon juice. Add the last tablespoon of olive oil, too. Blend everything until it turns smooth and creamy. If the pesto seems too thick, add a splash of water. Taste and adjust the seasoning with salt and pepper. In a large mixing bowl, add the cooked pasta and roasted vegetables. Pour the pesto sauce over the top. Toss everything together until the pasta is well coated with the pesto. This step makes sure every bite is full of flavor. Serve immediately. You can garnish with extra Parmesan cheese and a few pine nuts if you like. Enjoy your meal! To roast vegetables well, start with fresh, seasonal choices. I love using bell peppers, zucchini, cherry tomatoes, and red onion. Chop them evenly for uniform cooking. Toss the veggies in olive oil, salt, and pepper in a bowl. This helps them roast nicely. Spread them out on a baking sheet in a single layer. Roast at 400°F (200°C) for 20-25 minutes. Stir them halfway through for even browning. Look for a tender and slightly caramelized finish. This brings out their sweet flavor. For creamy pesto, gather fresh basil leaves, Parmesan cheese, and pine nuts. You can also use walnuts if you prefer. Add one clove of garlic and lemon juice for zest. Pour one tablespoon of olive oil in the mix. Blend everything in a food processor until smooth. This creates a rich and creamy sauce. If you want it thinner, add a little more olive oil. Taste and adjust with salt and pepper to make it perfect. Serving roasted veggie pesto pasta is fun! After mixing the pasta and veggies, place them in a large bowl. Garnish with extra Parmesan cheese and pine nuts for a special touch. You can also serve it with a side salad for freshness. If you like more flavor, add red pepper flakes. This dish is best enjoyed warm. It also makes a great meal for lunch the next day! Pro Tips Choose Seasonal Veggies: Using seasonal vegetables not only enhances the flavor but also ensures freshness and supports local produce. Perfectly Roasted Veggies: To achieve optimal caramelization, make sure the vegetables are spread out in a single layer on the baking sheet. Customize Your Pesto: Feel free to experiment with different nuts or add spinach for a variation in flavor and nutrition in your pesto. Serve with a Twist: For an extra layer of flavor, drizzle some balsamic glaze over the finished dish before serving. {{image_2}} You can switch up the veggies to keep this dish fresh. Try using carrots, broccoli, or asparagus for a new taste. Sweet potatoes add a nice sweetness too. Just remember to cut them into small pieces. This ensures they roast well and cook evenly. Don't be afraid to mix colors and textures to make your dish pop! To make this dish vegan, swap the cheese for a plant-based option. Nutritional yeast gives a cheesy flavor without dairy. You can also use cashews instead of pine nuts. Soak them first for a creamy texture. This way, you keep that rich taste while sticking to your vegan diet! If you need gluten-free pasta, try using rice or quinoa pasta. These options work great and taste delicious too. Make sure to check the cooking time since they can vary. You can also use zucchini noodles for a low-carb twist. They add a fresh crunch and are super fun to eat! Store any leftover roasted veggie pesto pasta in an airtight container. Make sure it cools first. It stays fresh in the fridge for up to three days. If you have extra pesto, keep it in a separate jar. This keeps the pasta from getting soggy. To reheat, use the microwave or a skillet. If using the microwave, warm it on medium power. Stir every minute until hot. If you prefer the skillet, add a splash of water or olive oil. Heat it over low heat, stirring gently. This helps keep the pasta moist. You can freeze roasted veggie pesto pasta too! First, let it cool completely. Then, place it in freezer-safe bags. Try to remove as much air as possible. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use store-bought pesto. It saves time and still offers great flavor. Just choose a high-quality brand for the best taste. If you are short on time, this option works well. You may need to adjust the amount based on your taste. To spice up your pasta, add red pepper flakes or fresh chili. You can mix these into the pesto or sprinkle them on top. Another option is to add some chopped jalapeños when roasting your veggies. Adjust the heat to your liking for the best result. You can use many pasta shapes for this dish. Penne and fusilli are great, but you can also try spaghetti, farfalle, or even rotini. The key is to pick a shape that holds the pesto well. This allows every bite to be flavorful and satisfying. You can store this pasta dish in the fridge for up to three days. Make sure to keep it in an airtight container. When ready to eat, just reheat it in the microwave or on the stove. If it seems dry, add a splash of olive oil or water to loosen it up. Yes, adding protein can make this dish more filling. Grilled chicken, shrimp, or chickpeas work great. You can mix them in when combining the pasta and veggies. This adds flavor and boosts the dish's nutritional value, making it even more satisfying. This blog post covered how to make delicious roasted veggie pesto pasta. We looked at the key ingredients, detailed cooking steps, and many helpful tips. You learned about tasty variations and how to store leftovers. In my experience, this dish can be fun to make and easy to enjoy. Customize it to fit your taste and have a great meal. Now, get cooking and enjoy your yummy creation!

Roasted Veggie Pesto Pasta

A delicious pasta dish with roasted seasonal vegetables and homemade pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz pasta (penne or fusilli)
  • 2 cups mixed seasonal vegetables (bell peppers, zucchini, cherry tomatoes, and red onion), chopped
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup fresh basil leaves
  • 1 2 grated Parmesan cheese
  • 1 3 pine nuts (or walnuts)
  • 1 clove garlic
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  • Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
  • While the veggies are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and the remaining tablespoon of olive oil. Blend until smooth and creamy. Adjust the seasoning with salt and pepper.
  • In a large mixing bowl, combine the cooked pasta and roasted vegetables. Pour the pesto over the pasta and toss until well coated.
  • Serve immediately, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired.

Notes

Feel free to use any seasonal vegetables you have on hand.
Keyword pasta, pesto, roasted, vegetables