Roasted Veggie Pesto Pasta

There is something deeply satisfying about a bowl of pasta that brings together the smoky sweetness of oven-roasted vegetables, the bright burst of cherry tomatoes, and the herbaceous richness of basil pesto. This Roasted Veggie and Pesto Pasta is exactly that kind of dish — vibrant, wholesome, and effortlessly delicious. Whether you are cooking for a weeknight dinner or a casual gathering, this vegetarian recipe comes together in just 45 minutes and delivers flavors that feel anything but simple. Tender zucchini, colorful bell peppers, and a fragrant pesto sauce coat every piece of penne or fusilli, making each forkful a celebration of the garden at its finest.

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The magic of this dish begins in the oven. Roasting the vegetables at high heat transforms them — the edges caramelize, the natural sugars concentrate, and what starts as raw, crunchy slices becomes something wonderfully tender and deeply flavored. When those roasted vegetables meet the bright green pesto and a splash of starchy pasta water, the result is a silky, cohesive sauce that clings to every ridge of penne or spiral of fusilli. It is Italian-inspired comfort food at its most colorful and satisfying.

Ingredients

• Vegetables:
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, sliced
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Pasta:
  • 12 oz (340 g) penne or fusilli pasta
• Pesto:
  • 1/2 cup (120 ml) basil pesto (store-bought or homemade)
• Garnish:
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • Fresh basil leaves, for serving

Instructions

Step 1: Preheat the oven

Preheat the oven to 425°F (220°C).

Step 2: Prepare the vegetables

Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Step 3: Roast the vegetables

Roast vegetables for 20 minutes. Add cherry tomatoes, toss, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.

Step 4: Cook the pasta

Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.

Step 5: Combine everything

In a large bowl, combine drained pasta, roasted vegetables (including any pan juices), and pesto. Toss gently to coat, adding reserved pasta water as needed for a creamy consistency.

Step 6: Serve

Serve hot, garnished with Parmesan cheese and fresh basil if desired.

Zusatztipps für die Zubereitung

Damit das Gemüse beim Rösten schön karamellisiert und nicht dampft, solltest du darauf achten, die Stücke großzügig auf dem Backblech zu verteilen. Zu eng aneinander liegendes Gemüse gibt Feuchtigkeit ab und wird eher gedämpft als geröstet. Verwende außerdem unbedingt das Kochwasser der Pasta — die enthaltene Stärke hilft dem Pesto, sich gleichmäßig um jedes Nudelteil zu legen und eine cremige Konsistenz zu erzeugen. Bereite das Gemüse vor, während der Ofen vorheizt, um Zeit zu sparen und den Ablauf flüssig zu halten.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar anpassen. Für eine vegane Version einfach ein milchfreies Pesto verwenden und den Parmesan weglassen oder durch eine vegane Alternative ersetzen. Wer mehr Abwechslung möchte, kann zusätzlich geröstete Aubergine, Spargel oder Pilze einarbeiten — sie passen hervorragend zu den bestehenden Aromen. Das Gericht enthält Weizen (Gluten) und Milch (Parmesan, Pesto). Bei Nussallergien sollte sichergestellt werden, dass das verwendete Pesto nussfrei ist. Bitte immer die Produktetiketten auf Allergene überprüfen.

Serviervorschläge

Make fresh ice for iced coffee, cocktails, chilling ingredients, and keeping drinks cold while cooking.

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Dieses Pasta-Gericht wird am besten heiß serviert, direkt aus der Schüssel, garniert mit frischem Parmesan und einigen Basilikumblättern. Als Beilage eignen sich knuspriges Ciabatta oder ein einfacher grüner Salat. Für die Getränkewahl passt ein knackiger Sauvignon Blanc oder ein leichter Pinot Grigio hervorragend dazu und unterstreicht die frischen, mediterranen Aromen des Gerichts. Die angegebene Menge reicht für 4 Portionen bei einem Kaloriengehalt von ca. 480 kcal pro Portion.

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This Roasted Veggie and Pesto Pasta with Cherry Tomatoes is one of those recipes that earns a permanent place in your weekly rotation. It is simple enough for a busy Tuesday evening yet impressive enough to serve to guests on a weekend. With its riot of colors, layers of flavor, and nourishing ingredients, it proves that vegetarian cooking can be just as hearty and satisfying as any meat-based dish. Make it once, and you will find yourself coming back to it again and again — perhaps with a different seasonal vegetable, a new pesto, or simply because nothing else sounds quite as good.

Recipe Questions & Answers

→ What vegetables are best for roasting in this dish?

Zucchini, red and yellow bell peppers, red onion, and cherry tomatoes roast beautifully, offering a sweet and savory flavor balance.

→ How can I get the pesto to evenly coat the pasta and vegetables?

Reserve some pasta cooking water and add it gradually to the pesto. Toss gently to create a creamy, even coating.

→ Can I use store-bought pesto for this dish?

Yes, store-bought basil pesto works well, but homemade pesto will deepen the fresh herb flavors.

→ What type of pasta pairs best with the roasted vegetables and pesto?

Penne or fusilli are ideal as their shapes hold the sauce and vegetables nicely.

→ Are there variations to enhance the flavors of this pasta dish?

You can add roasted eggplant, asparagus, or mushrooms to introduce extra texture and depth.