Description
A flavorful pesto pasta dish combined with roasted vegetables, perfect for a satisfying meal.
Ingredients
Scale
- 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