This colorful Roasted Vegetable & Pesto Pasta is bursting with flavor and packed with goodness. Sweet roasted bell peppers, zucchini, and cherry tomatoes are tossed with al dente pasta and coated in a vibrant basil pesto. It’s vegetarian, full of texture, and absolutely delicious hot or cold.
Perfect for meal prep, picnics, or a quick midweek dinner.
đź«‘ Ingredients:
For the Roasted Veggies:
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1 zucchini, sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 cup cherry tomatoes
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1 small red onion, sliced
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2 tbsp olive oil
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Salt & pepper to taste
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½ tsp dried oregano or Italian seasoning
For the Pasta:
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250g (about 8 oz) penne, fusilli, or farfalle pasta
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½ cup basil pesto (store-bought or homemade)
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2 tbsp grated Parmesan or plant-based cheese (optional)
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1 tbsp lemon juice (optional, for brightness)
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Fresh basil leaves for garnish
🔥 Instructions:
1. Roast the Vegetables
Preheat oven to 400°F (200°C). Place zucchini, bell peppers, cherry tomatoes, and red onion on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano. Toss to coat and roast for 20–25 minutes, or until vegetables are tender and slightly caramelized.
2. Cook the Pasta
While vegetables roast, cook pasta in salted boiling water according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
3. Combine & Toss
In a large bowl or ceramic sauté pan, toss the cooked pasta with pesto, a splash of pasta water, and roasted vegetables. Stir to combine until glossy and coated. Add lemon juice and cheese if using.
4. Serve
Plate warm or chilled. Garnish with fresh basil and extra Parmesan if desired.
🌿 Optional Add-Ins:
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Toasted pine nuts or walnuts for crunch
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A handful of arugula or baby spinach stirred in before serving
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Sliced olives or sun-dried tomatoes for extra umami
🍽️ Make It with D Rite Stuff:
Roast to perfection in our ceramic baking dishes, toss pasta in our non-stick ceramic pans, and serve with bamboo utensils—available now at dritestuff.com.