Description
Pesto Pasta with Roasted Vegetables is a delightful dish that combines the rich flavors of fresh ingredients, vibrant veggies, and aromatic pesto, making it a colorful and nutritious meal.
Ingredients
Scale
- 300 grams (10.5 oz) pasta: Fusilli or penne
- 2 medium bell peppers: red and yellow
- 1 medium zucchini: sliced
- 200 grams (7 oz) cherry tomatoes: halved
- 4 tablespoons olive oil
- Salt and pepper: to taste
- 150 grams (5 oz) pesto: store-bought or homemade
- 50 grams (1.75 oz) grated Parmesan cheese
- Fresh basil leaves: for garnish
Instructions
- Wash and slice the vegetables: bell peppers, zucchini, and cherry tomatoes.
- Preheat the oven to 200°C (400°F) and drizzle 2 tablespoons of olive oil over the vegetables, seasoning with salt and pepper.
- Roast the vegetables for 20-25 minutes, stirring halfway through.
- Cook the pasta in salted boiling water according to package instructions until al dente, reserving 1 cup of pasta water.
- If making homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
- Combine the drained pasta with pesto, adding reserved pasta water if needed, then fold in the roasted vegetables.
Notes
- Feel free to customize the vegetables based on your preferences.
- Store leftovers in an airtight container for up to 3 days.
- This dish is suitable for meal prep and can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pesto Pasta, Roasted Vegetables, Italian Cuisine, Healthy Recipe