Roasted Vegetable Pesto Pasta

5 from 2 votes

Roasted Vegetable Pesto Pasta

This Roasted Vegetable Pesto Pasta is a fresh and flavorful dish loaded with caramelized veggies, tender pasta, and our favorite basil pesto sauce. It’s a simple yet satisfying meal that’s perfect for busy weeknights or a light dinner!

Course Main Dish, Side Dish

Cuisine American, Italian

Keyword homemade pesto sauce, pesto pasta, roasted vegetable pesto pasta

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 625kcal

Author Sue Ringsdorf

Ingredients

For the pesto sauce:

2 cups basil leaves - lightly packed
1/2 cup parmesan cheese - freshly shredded
1/4 cup pine nuts - toasted
1 clove garlic
1/2 cup olive oil
kosher salt and freshly ground black pepper - to taste

For the veggies:

1/2 medium red onion - chopped
1 medium zucchini squash - chopped
1 medium yellow squash - chopped
2 cups cherry tomatoes
1-2 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

Other:

8-10 oz. bucatini pasta - with reserved pasta water
parmesan cheese - to serve

Instructions

Make the pesto sauce. In a food processor, combine fresh basil, parmesan cheese, toasted pine nuts, garlic clove, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.
2 cups basil leaves, 1/2 cup parmesan cheese, 1/4 cup pine nuts, 1 clove garlic, 1/2 cup olive oil, kosher salt and freshly ground black pepper
Roast veggies. On a large baking sheet, combine the chopped veggies – red onion, zucchini squash, yellow squash, and cherry tomatoes. Add olive oil, salt, and pepper – and stir to combine. Bake in a preheated 400 degree oven until softened (don’t overcook!). Set aside.
1/2 medium red onion, 1 medium zucchini squash, 1 medium yellow squash, 2 cups cherry tomatoes, 1-2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Cook pasta. Meanwhile, bring a large pot of water to a boil. Then add pasta and a good amount of salt. Reduce heat slightly (to a rolling simmer) and cook until al dente. Reserve about 1/2 cup of pasta water, and then strain the pasta.
8-10 oz. bucatini pasta
Combine ingredients. Add the pasta and veggies to a large serving bowl. Drizzle 3/4 of the the pesto sauce on top, along with two tablespoons of pasta water to start. Stir and then add additional pesto sauce and pasta water as needed.
Serve. Serve pasta with extra parmesan cheese and some fresh basil. We also like adding grilled chicken, shrimp, or chickpeas for extra protein.
parmesan cheese

Notes

To make ahead:

Make the pesto sauce in advance and store in refrigerator. I also keep some in our freezer for last minute recipes.
Clean and chop the veggies in advance and store in refrigerator.
When ready to eat – simple boil pasta, roast veggies, and combine ingredients.

Nutrition