Vegetable Pasta with Pesto
Vibrant vegetable pasta with pesto made with roasted veggies. A healthy and flavorful dish that will please any pasta cravings.
Servings: 6
Calories: 362kcal
Ingredients
- 2 zucchini about 400 g/ 14 oz
- 2 bell peppers for instance, one red, one yellow
- 1 red onion medium to large
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 14 oz short pasta 400 g, Note 1
- 1 cup frozen peas 125 g/ 4.5 oz
- 3 tablespoons pesto Note 2
- 2 tablespoons freshly grated Parmesan + more to serve
- fine sea salt and black pepper
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Chop the zucchini and bell peppers into cubes of similar size. Slice the onion. Place the veggies in a large roasting tin in a single layer.
- Season: Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands, the veggies should be all coated in oil and spices.
- Roast for 25-30 minutes or until they are tender and slightly caramelized.
- Cook pasta: In the meantime, bring a large pot of water to a boil. Add salt generously. Add pasta and cook according to package instructions, adding the peas during the last 2 minutes of the cooking time. Reserve about 1 cup of the pasta water and drain the rest.
- Combine: Return the pasta and peas to the pot. Add pesto and Parmesan and a splash of pasta water. Mix well and add another splash of water, but only if you feel that the pasta needs more moisture.
- Add the roasted veggies and stir to combine.
- Adjust the taste with salt and pepper. Serve sprinkled with more Parmesan.
Notes
- Any kind of short pasta you have. Whole wheat pasta is great as well.
- I use homemade wild garlic pesto or bought basil pesto most of the time. However, absolutely any kind of pesto you like is great.
Nutrition
Serving: 1/6 of the dish | Calories: 362kcal | Carbohydrates: 60g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 278mg | Fiber: 5g | Sugar: 6g