Go Back
+ servings
pesto vegetable pasta in a small white bowl with a spoon in it

Vegetable Pasta with Pesto

Vibrant vegetable pasta with pesto made with roasted veggies. A healthy and flavorful dish that will please any pasta cravings.
Course Pasta and Rice
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 362kcal
Author Adina


  • 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


  • 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.


  1. Any kind of short pasta you have. Whole wheat pasta is great as well.
  2. I use homemade wild garlic pesto or bought basil pesto most of the time. However, absolutely any kind of pesto you like is great.


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