Roasted Veggie Pesto Pasta (Printable Page)

Penne pasta tossed with roasted vegetables, cherry tomatoes, and fragrant basil pesto in a simple, delicious dish.

# 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

# Step-by-Step Guide:

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 - Remove baking sheet from oven, add cherry tomatoes, toss gently, and return to roast for an additional 10 minutes until all vegetables are tender and lightly browned.
05 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions. Drain, 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 as needed to achieve a creamy consistency.
07 - Serve hot, garnished with Parmesan cheese and fresh basil leaves if desired.

# Expert Tips:

01 -
  • Ready in 45 minutes — just 15 minutes of prep and 30 minutes of cooking for a complete, satisfying meal.
  • Packed with vegetables — zucchini, bell peppers, red onion, and cherry tomatoes make every bite colorful and nutritious.
  • Effortlessly vegetarian — naturally meat-free and easily made vegan with a few simple swaps.
  • One-bowl comfort — everything comes together in a single large bowl for easy tossing and even easier cleanup.
  • Flexible and forgiving — use store-bought or homemade pesto, and swap in your favorite seasonal vegetables.
02 -
  • Single layer roasting: Spread vegetables in a single layer on the baking sheet to ensure they roast rather than steam, giving you those coveted caramelized edges.
  • Save that pasta water: The starchy cooking water is essential — add it a splash at a time to achieve a perfectly creamy, cohesive sauce.
  • Add tomatoes last: Adding the cherry tomatoes only in the final 10 minutes of roasting keeps them jammy and bursting rather than dried out.
  • Pesto off the heat: Mix the pesto into the pasta away from direct heat to preserve its bright green color and fresh basil flavor.
  • Check your pesto for nuts: If serving guests with nut allergies, confirm the pesto is nut-free and check all product labels carefully.
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