Roasted Veggie Pesto Pasta (Print version)

A flavorful pasta with roasted vegetables, cherry tomatoes, and a luscious basil pesto sauce.

# Required ingredients:

→ 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

# How to make it:

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 they begin to soften and brown slightly
04 - Add halved cherry tomatoes to the baking sheet, toss gently, and roast for an additional 10 minutes until all vegetables are tender and lightly browned
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain pasta, reserving 1/2 cup of the pasta cooking water
06 - In a large bowl, combine drained pasta, roasted vegetables with any pan juices, and basil pesto. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency
07 - Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves if desired

# Expert Advice:

01 -
  • It's forgiving enough for a weeknight but looks polished enough to serve to guests without apology.
  • The roasted vegetables develop this caramelized sweetness that makes the pesto taste even more vibrant and alive.
  • You get real vegetables in every bite, not hidden or drowned out, which somehow makes pasta feel less guilty.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—give them space so the heat can hit all sides and build flavor.
  • That reserved pasta water is your secret weapon for turning the pesto into a silky sauce that coats every strand instead of sitting in puddles at the bottom.
03 -
  • If your pesto seems thick and clingy, thin it with a splash of the pasta water rather than adding more oil—you'll get the right consistency without making everything greasy.
  • Tear your fresh basil by hand instead of chopping it just before serving so it bruises less and stays a brighter, fresher green.
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