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Pesto Pasta With Roasted Vegetables – Fresh, Fast, and Flavorful

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces of short pasta (penne, fusilli, or farfalle) or long pasta (spaghetti or linguine).
  • Vegetables: 1 red bell pepper, 1 zucchini, 1 yellow squash, 1 small red onion, 1 cup cherry or grape tomatoes, 1 small head of broccoli (or 1 cup florets).
  • Olive oil: Extra-virgin for roasting and tossing.
  • Salt and black pepper.
  • Pesto: 1 cup basil pesto (store-bought or homemade). For homemade, you’ll need fresh basil, garlic, pine nuts or walnuts, Parmesan, olive oil, lemon juice, and salt.
  • Lemon: 1 lemon for juice and zest.
  • Parmesan cheese: Freshly grated, for serving.
  • Optional add-ins: Red pepper flakes, baby spinach or arugula, grilled chicken, shrimp, or chickpeas.

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). This high heat gives vegetables those caramelized edges.
  2. Prep the vegetables: Cut the bell pepper into strips, slice the zucchini and yellow squash into half-moons, slice the red onion, cut broccoli into small florets, and leave cherry tomatoes whole.
  3. Toss with oil and season: On a large sheet pan, toss vegetables with 2–3 tablespoons olive oil, 1 teaspoon salt, and a few grinds of pepper. Spread in a single layer. If your pan is crowded, use two sheets so they roast instead of steam.
  4. Roast until tender and golden: Bake 18–22 minutes, tossing once halfway. The edges should brown slightly, and tomatoes should slump and burst.
  5. Cook the pasta: While the vegetables roast, boil pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  6. Warm the pesto: Add pesto to a large bowl. Stir in a squeeze of lemon juice and a tablespoon of olive oil. This makes it silky and bright.
  7. Toss it all together: Add hot pasta to the bowl with pesto and toss to coat. Splash in 2–4 tablespoons of reserved pasta water as needed to loosen the sauce and help it cling.
  8. Add the vegetables: Fold in the roasted vegetables. Taste and adjust with salt, pepper, and more lemon if needed.
  9. Finish and serve: Top with grated Parmesan. For heat and freshness, add red pepper flakes and lemon zest. Serve warm.
  10. Optional extras: Toss in a handful of baby spinach or arugula to wilt slightly, or add cooked protein like grilled chicken or chickpeas for a heartier meal.