Pesto Pasta With Roasted Vegetables

Pesto Pasta with Roasted Vegetables is a vibrant and nutritious dish that combines the rich flavors of homemade or store-bought pesto with an array of colorful roasted vegetables. This recipe is perfect for a quick weeknight dinner or a delightful meal to impress guests.

The roasted vegetables not only add texture but also infuse the pasta with their natural sweetness, creating a harmonious blend of flavors that's sure to satisfy. The versatility of this dish allows you to customize the vegetables based on what you have on hand or what's in season.

Zucchini, bell peppers, cherry tomatoes, and asparagus work wonderfully, but feel free to mix and match according to your preferences. Tossed with al dente pasta and a generous amount of pesto, this dish is a celebration of fresh ingredients and Mediterranean flavors.

Ingredients

• 12 ounces pasta (fusilli, penne, or your choice)
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup asparagus, cut into 2-inch pieces
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup pesto (store-bought or homemade)
• Grated Parmesan cheese (for serving, optional)
• Fresh basil leaves (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the vegetables. This will make cleanup easier and help prevent sticking.
2. In a mixing bowl, toss the cherry tomatoes, zucchini, bell pepper, and asparagus with olive oil, salt, and pepper until well coated. Spread the vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta in a colander.
4. In a large mixing bowl, combine the drained pasta and roasted vegetables. Add the pesto and toss everything together until evenly coated. If the mixture seems dry, add a bit of the reserved pasta cooking water to reach your desired consistency.
5. Serve the pesto pasta warm, garnished with grated Parmesan cheese and fresh basil leaves, if desired.

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