Description
This pesto pasta with roasted vegetables combines caramelized zucchini, peppers, eggplant, and cherry tomatoes with fresh homemade basil pesto and perfectly cooked pasta. It’s a colorful, comforting Mediterranean-inspired dish that’s perfect for weeknight dinners or family gatherings.
Ingredients
Scale
- 400 g pasta (penne or fusilli)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small eggplant, cubed
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
Instructions
- Preheat oven to 200°C (400°F).
- Toss sliced vegetables with olive oil, oregano, salt, and pepper.
- Spread on a baking tray and roast for 25–30 minutes until tender and caramelized.
- Blend basil, Parmesan, pine nuts, and garlic in a food processor.
- Slowly add olive oil and lemon juice, blending until smooth.
- Cook pasta in salted boiling water until al dente.
- Reserve 1/2 cup pasta water, then drain pasta.
- Toss pasta with pesto, adding pasta water as needed.
- Fold in roasted vegetables and serve warm with extra Parmesan.
Notes
Use seasonal vegetables for best flavor. Substitute walnuts for pine nuts if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of olive oil when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg