Vegetable Pasta with Pesto and Tomatoes
A quick, colorful pasta tossed with roasted zucchini, cauliflower, peas, and cherry tomatoes, all coated in a vibrant basil pesto. Perfect for a weeknight dinner that feels fresh and satisfying.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 15g
Ingredients
- 12 oz pasta
- 1 medium zucchini
- 2 cups cauliflower
- 1 cup cherry tomatoes
- 1 cup frozen peas
- ½ cup basil pesto
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, preheat oven to 425°F. On a baking sheet, toss the 1 medium zucchini (sliced) and 2 cups cauliflower florets with 2 tbsp olive oil and 1 tsp salt. Roast until tender and lightly browned, about 20 minutes.
- 3
In the last 3 minutes of roasting, add the 1 cup cherry tomatoes and 1 cup frozen peas to the baking sheet. Roast until tomatoes burst and peas are heated through.
- 4
Drain the pasta and return it to the pot. Add the roasted vegetables, 0.5 cup basil pesto, and 0.25 cup of the reserved pasta water. Toss over low heat until everything is well coated and creamy, about 2 minutes.
- 5
Serve immediately, garnished with extra pesto or fresh basil if desired.
Tools you’ll need
- Large pot
- Baking sheet
- Colander
- Mixing spoon
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