Basil Pesto Pasta with Roasted Vegetables
Ingredients
The pasta
-
1
lb
whole wheat penne pasta
-
Homemade
N/A
Basil Pesto
The vegetables
-
2
N/A
zucchini, sliced
-
2
N/A
yellow squash, sliced
-
1
N/A
red onion, cut into 1” cubes
-
15-20
N/A
mini bell peppers (assorted peppers), tops cut off
The seasoning
-
2
tablespoons
olive oil
-
1
teaspoon
salt
-
½
teaspoon
ground pepper
Instructions
- 1. Preheat the oven to 400°F.
- 2. Place zucchini, squash, red onion, and mini bell peppers on a baking sheet and season with olive oil, salt, and pepper. Toss to coat.
- 3. Bake the vegetables for 20 minutes and then set aside.
- 4. Bring a pot of water to a boil, add the pasta, and cook until al dente according to package directions.
- 5. Drain the pasta and reserve ½ cup of the cooking liquid.
- 6. In a large bowl, combine the cooked pasta, roasted vegetables, basil pesto, and reserved cooking liquid. Toss to coat.
- 7. Serve and top with additional parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
391
Total fat
22g
Total carbohydrates
42g
Total protein
9g
Sodium
536mg
Cholesterol
4mg
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