Description
A simple and healthy pesto pasta dish with roasted vegetables. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 250g pasta
- 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
- 3 tbsp olive oil
- 1/2 cup basil pesto
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Toss vegetables with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- Mix pasta with pesto and remaining olive oil.
- Add roasted vegetables and toss gently.
- Top with parmesan cheese before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pesto pasta, roasted vegetables, easy dinner, vegetarian pasta