Basil Pesto Pasta with Roasted Veggies

Basil Pesto Pasta with Roasted Veggies Healthy Recipe

6 Servings 20 min Cook

Macros/Serving: 574 Calories
Tags:vegetarian | pasta


2 Medium Zucchini
2 Medium Squash
1 Onion Onions
15 1/4 Small Red Bell Pepper
2 Tbsp Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
4 Cup Whole Wheat Pasta
8 Cup Sauce, Pesto, Classico, Basil Pesto, Ready-To-Serve
1/4 Cup Parmesan Cheese


Preheat oven to 400.

Place zucchini, squash, red onion, and bell peppers on baking sheet.

Season with olive oil, salt, and pepper.

Toss to coat.

Bake for 20 minutes.

Remove from oven and set aside.

Bring a pot of water to a boil.

Add pasta and cook until al dente, according to package directions.

Drain pasta when done and reserve ½ cup of cooking liquid.

In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid.

Toss to coat.


Top with parmesan cheese if desired.