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roasted vegetable pesto pasta sprinkled with parmesan and with a fork in it.
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5 from 1 vote

Roasted Vegetable Pesto Pasta

This vibrant roasted vegetable pesto pasta combines sweet, caramelized vegetables with pesto for a delicious, flavorful dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 372kcal
Author: Adina

Ingredients

  • 2 zucchini about 14 oz/ 400 g
  • 2 bell peppers for instance, one red, one yellow
  • 1 red onion medium to large
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 14 oz short pasta 400 g, Note 1
  • 1 cup frozen peas 4.5 oz/ 125 g
  • 3 tablespoons pesto Note 2
  • 2 tablespoons freshly grated Parmesan + more to serve
  • fine sea salt and ground black pepper

Instructions

  • Preheat the oven to 400°F/ 200°C.
  • 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.
    2 zucchini + 2 bell peppers + 1 red onion
  • Season: Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands; the veggies should all be coated in oil and spices.
    2 tablespoons olive oil + fine sea salt and ground black pepper + 1 teaspoon dried rosemary
  • 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.
    14 oz short pasta/ 400 g + 1 cup frozen peas/ 125 g
  • 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.
    3 tablespoons pesto + 2 tablespoons freshly grated Parmesan + vegetables

Notes

  1. Pasta: You can use any short pasta you have. Whole wheat pasta is great as well.
  2. Pesto: I usually use homemade wild garlic pesto or bought basil pesto. However, any kind of pesto you like is great.

Nutrition

Serving: 1/6 of the dish | Calories: 372kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 504mg | Potassium: 490mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1728IU | Vitamin C: 74mg | Calcium: 70mg | Iron: 2mg