Go Back
Veggie Pesto Pasta

Veggie Pesto Pasta Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium zucchini, sliced into 1/4-inch half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1/2 small red onion, sliced 1/4-inch thick
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 12 oz dried penne pasta
  • 1/2 cup basil pesto
  • 1/4 cup finely grated Parmesan cheese, plus more for serving
  • Small handful fresh basil leaves, for serving

Method
 

  1. Heat oven to 425°F (220°C). Toss zucchini, bell pepper, cherry tomatoes, red onion, olive oil, salt, and pepper on a baking sheet and spread in a single layer. Roast 20 minutes until tender and blistered.
  2. Meanwhile, cook penne in a large pot of salted boiling water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
  3. Toss the hot pasta with pesto and 2 tablespoons of the reserved water. Fold in the roasted vegetables, adding more water as needed to loosen.
  4. Divide into bowls, top with Parmesan and fresh basil, and serve warm.

Notes

If you use a very thick pesto, you might need a little extra pasta water to get a silky coat. The dish is just as good at room temperature, so don’t stress if the timing slides a few minutes.