A colorful dish featuring roasted vegetables, cherry tomatoes, and basil pesto for a satisfying meal.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 1 red onion, sliced
05 - 2 cups cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pasta
09 - 12 ounces penne or fusilli pasta
→ Pesto
10 - 1/2 cup basil pesto, store-bought or homemade
→ Garnish
11 - 1/4 cup grated Parmesan cheese, optional
12 - Fresh basil leaves for serving
# How to Make It:
01 - Preheat the oven to 425°F.
02 - 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 evenly.
03 - Roast vegetables for 20 minutes until they begin to soften and develop color.
04 - Add cherry tomatoes to the baking sheet, toss gently, and roast for an additional 10 minutes until all vegetables are tender and lightly browned.
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain pasta, reserving 1/2 cup of cooking water.
06 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency.
07 - Serve hot, garnished with Parmesan cheese and fresh basil leaves if desired.
