Pesto Pasta With Roasted Vegetables

Pesto Pasta With Roasted Vegetables tastes bright, herby, a little garlicky, and perfectly cozy from all those caramelized veggies. It works well for busy weeknights, date nights at home, or meal prep, and you can get it on the table in about 40 minutes. I make some version of this at least twice a month, usually when I find one too many zucchini staring at me from the fridge.

Why You Should Try This Pesto Pasta With Roasted Vegetables

This pesto pasta with roasted vegetables hits that sweet spot between comfort food and “I ate something green and feel proud of myself.” The pesto coats every noodle, the veggies roast until they taste slightly sweet and toasty, and a squeeze of lemon keeps it bright instead of heavy.

You can toss in whatever vegetables you have, use store bought pesto when life feels hectic, and still end up with a dinner that tastes like you planned it. It also packs nicely for lunch, so you cook once and eat twice, which my future self always appreciates.

“This pesto pasta with roasted vegetables tastes like summer in a bowl and somehow still works in January too. ★★★★★”

Ingredients You’ll Need

Pasta

• 12 ounces short pasta
  • Good options: rotini, penne, fusilli, cavatappi
  • Whole wheat or chickpea pasta both work if you like extra fiber or protein

Vegetables

Use about 5 to 6 cups total chopped veggies.

• 1 small zucchini, chopped into bite size pieces
• 1 small yellow squash, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced into wedges
• 1 heaping cup cherry or grape tomatoes, left whole
• 1 cup broccoli florets, small bite size pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried Italian seasoning or dried oregano
• Pinch of red pepper flakes, optional

You can swap in mushrooms, asparagus, green beans, or cauliflower. Use what you have and keep the pieces roughly the same size so they roast evenly.

Pesto

Use homemade or store bought pesto.

• ½ to ¾ cup basil pesto
  • Jarred pesto shortcut: I like refrigerated brands such as Rana or Kirkland from Costco for brighter flavor
  • Shelf stable jars work too, just taste and adjust with a squeeze of lemon and extra parmesan
• 1 to 2 tablespoons fresh lemon juice
• ¼ cup grated parmesan or pecorino romano, plus more for serving
• 1 to 2 tablespoons pasta cooking water, as needed
• Extra olive oil, if the pesto looks very thick

Optional add ins

• ½ cup fresh mozzarella pearls or diced mozzarella
• Extra cherry tomatoes, halved and stirred in at the end for a fresh pop
• Handful of baby spinach or arugula, stirred in while the pasta sits hot
• Toasted pine nuts, almonds, or walnuts for crunch

Equipment

• Large rimmed baking sheet
• Large pot for boiling pasta
• Colander
• Large mixing bowl or the pasta pot for tossing everything together
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Tips & Tricks

• Roast the vegetables in a single layer so they brown instead of steam.
• Cut the veggies into similar size pieces so they cook at the same rate.
• Salt the vegetables before roasting to pull out moisture and build flavor.
• Use the convection setting on your oven if you have it and shorten the roasting time slightly.
• Salt the pasta water generously so the noodles taste seasoned from the inside out.
• Cook the pasta just to al dente since it softens a bit when you toss it with hot veggies and pesto.
• Reserve a mug of starchy pasta water before draining so you can loosen the pesto.
• Taste your pesto before using and adjust with lemon, salt, or cheese so it tastes bold on its own.
• Toss the pasta with pesto while it still feels warm so the sauce clings better.
• Add delicate greens like spinach or arugula at the end and let the residual heat wilt them gently.
• Stir in fresh tomatoes or mozzarella right before serving so they keep their texture.
• If you use jarred pesto, add a drizzle of good olive oil to freshen the flavor.

How to Make Pesto Pasta With Roasted Vegetables

Step 1: Preheat and prep the vegetables

Set your oven to 425°F and line a large baking sheet with parchment for easier cleanup. Chop the zucchini, yellow squash, and bell pepper into bite size pieces. Slice the red onion into wedges and break them apart a bit with your hands. Keep the cherry tomatoes whole so they blister and stay juicy.

Pile all the vegetables on the baking sheet. Drizzle with olive oil, then sprinkle on the salt, pepper, Italian seasoning, and red pepper flakes if you like a little heat. Toss everything with your hands or a spatula until the veggies look evenly coated. Spread them into a single layer with some space between pieces.

Step 2: Roast the vegetables

Slide the baking sheet into the hot oven. Roast for 15 minutes, then pull the pan out and give everything a quick stir. Return the pan to the oven and roast another 10 to 15 minutes until the vegetables look tender with golden brown edges and the tomatoes start to burst.

Taste one piece of vegetable and adjust the salt if needed while they sit on the pan. The veggies should taste slightly sweet and caramelized, not mushy. If they look pale, keep them in the oven for a few more minutes and check again.

Step 3: Cook the pasta

While the vegetables roast, bring a large pot of water to a boil. Salt the water generously so it tastes like the sea. Add the pasta and cook according to package directions until it reaches al dente texture.

Before you drain the pasta, scoop out about 1 cup of the starchy cooking water and set it aside. Drain the pasta well, then return it to the warm pot or transfer it to a large mixing bowl. Keep the pasta warm while you prepare the pesto mixture.

Step 4: Mix the pesto sauce

In a small bowl, add the pesto, lemon juice, and grated parmesan. Stir until everything looks combined and creamy. If the pesto seems very thick, loosen it with 1 tablespoon of pasta water and a drizzle of olive oil.

Taste the pesto mixture. Add a pinch of salt, more cheese, or another squeeze of lemon until the flavor tastes bright and bold. The sauce should taste slightly stronger than you want the final dish, since it spreads over pasta and vegetables.

Step 5: Toss pasta, pesto, and vegetables

Add the warm pasta to a large bowl if it still sits in the pot. Spoon the pesto mixture over the pasta and toss until every piece looks coated, adding a splash of pasta water as needed to thin the sauce so it glides over the noodles. You want a glossy coating, not a thick paste.

Tip the roasted vegetables and any juices from the pan into the pasta. Gently toss again so the veggies distribute evenly. If you use spinach or arugula, add it now and toss until the leaves wilt slightly from the heat.

Step 6: Add finishing touches and serve

Stir in fresh mozzarella, extra tomatoes, or nuts if you use them. Taste again and adjust with a bit more salt, pepper, or lemon juice. Finish with another sprinkle of parmesan on top.

Serve the pesto pasta with roasted vegetables warm in shallow bowls. Add a few extra red pepper flakes if you like spice. I usually keep a small bowl of grated cheese on the table because someone always wants more.

What to Serve with Pesto Pasta With Roasted Vegetables

Pesto pasta with roasted vegetables pairs nicely with a simple green salad with a light vinaigrette or a crunchy chopped salad. Garlic bread, focaccia, or warm crusty baguette all make great sides if you want something to swipe through leftover pesto. You can also serve it with roasted chicken, grilled shrimp, or baked tofu on the side for extra protein. A cold sparkling water with lemon or a fruity iced tea keeps the meal refreshing and family friendly.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Add a tiny splash of water or olive oil before reheating to loosen the pesto and keep the pasta from drying out.
• Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between each round.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating.