Basil Pesto Pasta with Roasted Vegetables is one of my go-to meals when I'm looking for a flavorful, comforting, healthy and low-maintenance dinner. This dish is so tasty and easy to make, not to mention that it is sure to please everyone in the family. Roasted bell peppers, zucchini and onion become deliciously caramelized when roasting, while the basil pesto adds a delicious garlicky and herbaceous flavor that everyone will love.
Ingredients:
- 1 large zucchini - halved lengthwise then sliced into half-moons
- 1 large red onion - cut into thin wedges
- 1 large bell pepper - diced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper - to taste
- 2 tablespoons basil pesto
- 12 ounces of your favorite pasta
- 1/4 cup freshly grated Parmesan cheese - optional
Instructions:
- Preheat your oven to 400 degrees F and line a baking sheet or two with parchment paper for easy clean-up.
- In a large bowl, toss together the zucchini, onion, bell pepper, olive oil, Italian seasoning, garlic powder and salt and pepper.
- Spread the vegetables on the baking sheet in an even layer and roast for 15 minutes, give them a stir and then roast for another 10-15 minutes, or until the vegetables are lightly browned.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain the pasta, reserving 1/2 cup of the cooking liquid.
- In a large skillet, combine the cooked pasta, pesto, reserved cooking liquid and roasted vegetables. Heat over medium-high heat until hot and everything is warmed through, stirring occasionally.
- Serve the pasta with a sprinkle of parmesan cheese, if desired, and enjoy!
Veggie Pesto Pasta with Broccoli is the perfect easy and delicious weeknight meal that comes together in just 30 minutes! This simple one-pan meal is packed with protein, fiber and tons of flavor from garlic and basil pesto. And this veggie-loaded dish features spiralized zucchini and roasted broccoli that cooks right on the same tray as the pasta.
Ingredients:
- 1 large head of broccoli - cut into small florets
- 3 tablespoons olive oil
- 1 tablespoon garlic - minced
- Salt and pepper - to taste
- 1 zucchini - spiralized
- 10 ounces of your favorite pasta
- 3 tablespoons basil pesto
- 1/2 cup reserved pasta water
- 1/4 cup freshly grated Parmesan cheese - optional
Instructions:
- Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
- In a large bowl, toss together the broccoli, olive oil, garlic, salt and pepper.
- Spread the broccoli on the baking sheet in an even layer and roast for 10 minutes,
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