Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Red Pesto Pasta with Roasted Veggies isn't just another recipe—it's a vibrant, flavor-packed journey that brings the sunny essence of Italy right to your dining table. With minimal prep time and maximum taste, this dish promises to become your new go-to meal that will impress family and friends alike.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta (spaghetti or linguine)
- 1 cup red pesto
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the zucchini and bell pepper into uniform 1-inch cubes. Halve the cherry tomatoes. Place all chopped vegetables on the prepared baking sheet.
- Drizzle the vegetables with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized at the edges.
- While vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a smoother sauce later.
- In a large mixing bowl, combine the cooked pasta with red pesto. If the sauce seems too thick, gradually add reserved pasta water to achieve a silky, coating consistency.
- Gently fold the roasted vegetables into the pesto-coated pasta, ensuring even distribution.
- Plate the pasta, and garnish with fresh torn basil leaves. Optional: sprinkle with grated Parmesan cheese for extra flavor.
- Serve immediately while hot, enjoying the vibrant colors and robust flavors of this Italian-inspired dish.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform sizes to ensure even roasting and caramelization. This guarantees a perfect texture and prevents some pieces from burning while others remain undercooked.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid is a chef's secret weapon for creating silky, well-coated sauces that cling perfectly to your pasta.
- Pesto Perfection: If your red pesto seems too thick, use the reserved pasta water to thin it out gradually. This technique helps create a smooth, glossy sauce that evenly coats every pasta strand.
- Fresh is Best: Use fresh basil for garnishing. The aromatic herbs will elevate the dish's flavor profile and add a beautiful, fresh finish.
- Customization Tip: Feel free to swap vegetables based on seasonal availability or personal preference. Eggplant, asparagus, or red onions can work wonderfully in this recipe.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
