Roasted Veggie Pesto Pasta (Printable)

Pasta tossed with roasted zucchini, peppers, cherry tomatoes, and creamy basil pesto in a vibrant blend.

# What You'll Need:

→ 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

# Directions:

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.
04 - Add halved cherry tomatoes to the baking sheet, toss gently, and roast for an additional 10 minutes until all vegetables are tender with light browning.
05 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions. Drain while reserving 1/2 cup of pasta cooking water.
06 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently to coat, adding reserved pasta water gradually as needed to achieve a creamy consistency.
07 - Plate hot and garnish with Parmesan cheese and fresh basil leaves if desired.

# Expert Tips:

01 -
  • Effortlessly satisfying: A complete vegetarian main dish on the table in 45 minutes with minimal hands-on effort.
  • Packed with color and nutrition: Zucchini, two kinds of bell pepper, red onion, and cherry tomatoes bring vitamins, fiber, and gorgeous color to every bowl.
  • Flexible and forgiving: Use store-bought pesto for speed or make your own for extra freshness — both work beautifully.
  • Easy to customize: Swap in whatever vegetables you have on hand and adapt it to vegan or nut-free diets with simple swaps.
  • Crowd-pleasing flavor: The combination of roasted vegetables and luscious basil pesto is universally loved by adults and children alike.
02 -
  • Single layer is key: Spread the vegetables in a single layer on the baking sheet so they roast rather than steam — this is what creates those irresistible caramelized edges.
  • Reserve that pasta water: Always save at least 1/2 cup of starchy cooking water before draining. Add it gradually when tossing to achieve a perfectly creamy, cohesive sauce.
  • Add tomatoes last: Cherry tomatoes only need 10 minutes in the oven. Adding them in the final stage prevents them from becoming too mushy while still allowing them to soften and release their juices.
  • Toss off the heat: Combine the pasta and pesto in a bowl rather than back on the stove to preserve the bright color and fresh flavor of the basil pesto.
  • Check your pesto for allergens: Many store-bought pestos contain pine nuts or other tree nuts. Always read the label if you are cooking for guests with nut allergies.
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