Oh my goodness, let me tell you about this *pesto pasta with roasted veggies recipe*! It’s like a vibrant hug on a plate! Imagine perfectly cooked pasta tossed with a luscious, aromatic pesto, then combined with colorful roasted vegetables that are tender and slightly caramelized. The sweet bell peppers, juicy cherry tomatoes, and hearty zucchini create such a delightful contrast of flavors and textures. This dish is not just for vegetarians; it’s for anyone who loves bold, fresh tastes! Trust me, the unique combination of the nutty pesto and the rich, roasted veggies makes for a satisfying meal that you’ll crave time and time again. Whether you’re whipping it up for a weeknight dinner or serving it at a gathering, this pasta will have everyone asking for seconds!
Ingredients List
- 12 oz pasta of choice: I love using penne or farfalle, but feel free to pick your favorite! Just make sure it’s a shape that holds onto that delicious pesto.
- 2 cups mixed vegetables: I usually go for a colorful mix of bell peppers (red, yellow, and green), zucchini, and cherry tomatoes. Chop them into bite-sized pieces for even roasting!
- 3 tablespoons olive oil: This helps to bring out the flavors in the veggies and adds a lovely richness. Extra virgin is my go-to for that fresh taste!
- 1 cup homemade or store-bought pesto: I can’t stress enough how good homemade pesto is, but don’t worry if you’re short on time—store-bought works wonders too!
- 1/2 cup grated Parmesan cheese: This adds a nutty, salty kick. I prefer freshly grated for the best flavor, but pre-grated will do in a pinch.
- Salt and pepper to taste: Seasoning is key! I usually go a bit heavier on the pepper for that extra zing.
How to Prepare Instructions
Preheat and Cook Pasta
First things first, preheat your oven to 400°F (200°C). This is the magic temperature for roasting those veggies to perfection! While the oven is heating up, bring a large pot of salted water to a boil. You want to give your pasta a good, flavorful bath! Once the water’s boiling, add in 12 oz of your chosen pasta and cook according to the package instructions until it’s al dente. This usually means a little firm to the bite—don’t worry, it’ll keep cooking when we mix it with the hot veggies later! When it’s done, drain the pasta and set it aside while you work on those colorful veggies.
Prepare and Roast Vegetables
Now, let’s get those veggies ready! Grab 2 cups of your mixed vegetables—think bell peppers, zucchini, and cherry tomatoes, all chopped into bite-sized pieces. Toss them in a large bowl with 3 tablespoons of olive oil, and season generously with salt and pepper. Make sure every piece is coated; this is what will help them caramelize beautifully in the oven! Spread the veggies out on a baking sheet in a single layer, making sure they’re not overcrowded (that’s the secret to getting those lovely roasted bits!). Pop them in the oven and roast for about 20-25 minutes, or until they’re tender and have started to brown a little. Oh, the smell is going to be incredible!
Combine Ingredients
Once those veggies are roasted to perfection, it’s time to bring everything together! In a large mixing bowl, combine your cooked pasta, the beautifully roasted vegetables, and 1 cup of pesto. Mix everything together gently but thoroughly—this is where the magic happens! You want every little piece of pasta to be coated in that fragrant, green goodness. It’s all about creating that flavor party in your bowl!
Serve and Garnish
Now, let’s make it look as good as it tastes! Serve the pasta in bowls or on a platter, and don’t forget to sprinkle 1/2 cup of grated Parmesan cheese on top. It adds that delightful salty kick! For an extra touch, you can also add some fresh basil leaves or a sprinkle of crushed red pepper flakes for a bit of heat. Trust me, it’s all about those finishing touches that make it feel special. Dig in, and enjoy every delicious bite!
Why You’ll Love This Recipe
- Quick to Prepare: This dish comes together in about 45 minutes, making it perfect for busy weeknights when you crave something delicious without spending hours in the kitchen.
- Packed with Flavor: The combination of fresh pesto and roasted veggies creates a symphony of tastes—earthy, nutty, and slightly sweet that will have your taste buds dancing!
- Customizable: Feel free to switch up the veggies based on what you have on hand or what’s in season! Asparagus, broccoli, or even eggplant can add a fun twist.
- Healthy and Wholesome: With fresh vegetables and wholesome ingredients, this dish is not only flavorful but also nutritious, making it a great choice for a guilt-free meal.
- Perfect for Meal Prep: This pesto pasta keeps well in the fridge, so you can make a big batch and enjoy it throughout the week for lunch or dinner. Just reheat and enjoy!
- Vegetarian Delight: Whether you’re a full-time vegetarian or just looking to cut back on meat, this pasta dish is hearty and satisfying, making it a go-to for everyone!
Tips for Success
- Cook Pasta Al Dente: To achieve that perfect bite, make sure to cook your pasta just until al dente. This means it should still have a slight firmness when bitten. Remember, it will continue cooking a bit when mixed with the warm veggies and pesto!
- Season Generously: Don’t be shy with the salt and pepper when tossing your vegetables. Seasoning them well before roasting enhances their natural flavors and makes each bite pop!
- High Heat Roasting: Roasting at 400°F (200°C) is key to getting those beautifully caramelized edges on your veggies. If you’re not seeing that golden color, don’t hesitate to leave them in a few extra minutes. Just keep an eye on them!
- Use Fresh Ingredients: Whenever possible, opt for fresh, high-quality ingredients—especially the pesto! Fresh pesto made with basil, garlic, and good olive oil will elevate this dish to a whole new level.
- Don’t Overmix: When combining your pasta, veggies, and pesto, mix gently to avoid breaking the pasta. You want everything to be well-coated without turning it into mush!
- Garnish for Presentation: A sprinkle of grated Parmesan or fresh basil on top not only adds flavor but also makes your dish look restaurant-worthy. Presentation is part of the enjoyment!
- Leftover Love: If you happen to have leftovers, store them in an airtight container and enjoy them the next day. Just add a splash of olive oil when reheating to keep everything moist and flavorful!
Ingredient Notes/Substitutions
Let’s chat about those ingredients! Each one plays a vital role in making this *pesto pasta with roasted veggies recipe* sing. But if you need to make a swap or two, I’ve got your back!
- Pasta: While I love penne or farfalle, you can easily use gluten-free pasta if you have dietary restrictions. Just keep an eye on the cooking time, as gluten-free options can vary!
- Mixed Vegetables: The beauty of this dish is its versatility! If you’re not a fan of zucchini or bell peppers, try asparagus, broccoli, or even roasted carrots. Just remember to chop them into similar sizes for even cooking.
- Olive Oil: Extra virgin olive oil is my go-to for its rich flavor, but if you’re looking for a lighter option, avocado oil works beautifully as well. It has a high smoke point and a mild taste!
- Pesto: If you’re vegan or dairy-free, you can replace the traditional pesto with a nut-based version or even a homemade vegan pesto made with nutritional yeast instead of cheese. It still packs a punch of flavor!
- Parmesan Cheese: For a dairy-free alternative, try using nutritional yeast for a cheesy flavor without the dairy. You can also find vegan cheese options that melt well, perfect for topping!
- Seasoning: Feel free to get creative with your seasonings! A sprinkle of Italian herbs or a dash of lemon juice can brighten up the dish. And if you like a kick, crushed red pepper flakes are a fantastic addition!
Whatever substitutions you make, I promise this dish will still deliver on flavor and satisfaction. Just have fun with it and let your taste buds guide you!
Variations
One of the best things about this *pesto pasta with roasted veggies recipe* is its versatility! You can easily tailor it to suit your taste buds or what you have on hand. Here are some fun ideas to switch things up:
- Seasonal Veggies: Depending on the time of year, you could toss in some asparagus or roasted butternut squash in the fall. In the summer, try adding in fresh corn or even grilled eggplant for a smoky flavor!
- Herb Infusion: Want to kick up the flavor even more? Add some fresh herbs like basil or parsley to the pasta just before serving. You could even mix in a bit of fresh arugula for a peppery bite!
- Spice It Up: If you like a little heat, consider adding crushed red pepper flakes or a sprinkle of cayenne pepper when roasting your veggies. It’ll give the dish a delightful kick!
- Protein Boost: For a heartier meal, toss in some cooked chickpeas, grilled chicken, or shrimp. They pair wonderfully with the pesto and add a nice protein punch!
- Cheesy Variations: If you’re a cheese lover, try mixing in some crumbled feta or goat cheese for a tangy twist. It adds creaminess and depth to the overall flavor.
- Different Pesto Styles: Experiment with different types of pesto! Swap out traditional basil pesto for sun-dried tomato pesto or even a spinach and walnut pesto for a unique flavor profile.
Feel free to get creative with whatever you have in your kitchen! The beauty of this dish is that it can be adjusted to fit your cravings or dietary needs while still keeping that delicious core essence. Happy cooking!
Nutritional Information
Just a quick note before we dive into the numbers—nutritional values can vary based on the specific ingredients and brands you use, so consider these estimates to be a guideline! Now, here’s a breakdown of the typical nutritional values for one serving of this delicious *pesto pasta with roasted veggies recipe*:
- Calories: 450
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 300mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 4g
- Protein: 12g
These values make this dish not only satisfying but also a great option for a balanced meal. Enjoy every delicious bite while feeling good about what you’re eating!
Storage & Reheating Instructions
Let’s talk about keeping those delicious leftovers fresh! If you happen to have any *pesto pasta with roasted veggies* left after dinner, store it in an airtight container in the refrigerator. It should stay good for about 3–4 days. Just make sure it’s cooled down a bit before sealing it up—that way, you won’t end up with a soggy situation!
Now, when it comes to reheating, I’ve got a couple of options for you to keep that flavor intact. If you’re looking for speed, the microwave is your friend! Just pop your portion in a microwave-safe bowl, cover it with a damp paper towel (this helps retain moisture), and heat for about 1-2 minutes, stirring halfway through. Keep an eye on it so you don’t overdo it; nobody wants rubbery pasta!
If you have a bit more time, I recommend reheating on the stovetop. Simply toss your pasta in a skillet over medium heat with a splash of olive oil or a tiny bit of water. Stir it gently until everything is warmed through. This method helps to revive the flavors and keeps the pasta from drying out.
And voila! You’re ready to enjoy those tasty leftovers without sacrificing any quality. Dig in and relish every last bite!
For more information on the health benefits of vegetables, check out this Healthline article.
To learn more about the benefits of olive oil, visit this Medical News Today article.
Print
Pesto Pasta with Roasted Veggies Recipe: 5 Steps to Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful pesto pasta dish combined with roasted vegetables, perfect for a satisfying meal.
Ingredients
- 12 oz pasta of choice
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 3 tablespoons olive oil
- 1 cup homemade or store-bought pesto
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta according to package instructions until al dente; drain and set aside.
- Toss mixed vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer.
- Roast vegetables for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked pasta, roasted vegetables, and pesto; mix until well coated.
- Serve with grated Parmesan cheese on top.
Notes
- Experiment with different vegetables like asparagus or eggplant.
- For a vegan option, substitute nutritional yeast for Parmesan.
- To enhance flavor, add crushed red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pesto pasta with roasted veggies recipe
