This pasta with roasted vegetable recipe is a hearty dish filled with the summer harvest. Much of this pasta dish can be done ahead of time. Roast your vegetables the night before and you need only cook the pasta later and combine. For ease, use store-bought pesto or find the easy pesto recipe here. If you have an abundance of basil, consider making a large tub of the pesto and freeze it in cup-size amounts. Pour a thin layer of olive oil over the amount of pesto to be frozen and the bright green color will be preserved.
The pasta with roasted vegetables makes good use of the summer produce. This recipe includes roasted zucchini and tomatoes. Fennel and yellow summer squash are also good additions. When autumn arrives, make this with butternut or spaghetti squash.
Farfalle pasta is a good choice for this recipe. It grabs the pesto and the vegetables are not sliding up and down thin noodles. You can get the pasta and the vegetables together in one forkful. The pesto adds the spice and garlic so you merely need to roast the vegetables ion the smallest amount of olive oil you can. Salt and pepper to taste (I don’t.)
Pasta with Roasted Vegetables and Pesto Ingredients
- 3-4 small zucchini, sliced fairly thin
- 3-4 plum tomatoes or medium round tomatoes sliced thin
- salt and pepper to taste
- Olive oil for brushing vegetables
- 1 pound farfalle pasta (or medium shells)
- 1 cup frozen peas
- 1 cup pesto
- Optional: freshly grated Parmesan for serving
Pasta with Roasted vegetables and Pesto Preparation
- Preheat oven to 400 degrees F. Line a baking sheet with tin foil and spray or brush lightly with olive oil.
- Toss your sliced zucchini and sliced tomatoes in a small amount of olive oil. If you wish, salt and pepper top taste.
- Roast vegetables 35-40 minutes. Can do ahead. Put in airtight bowl, cover and refrigerate until you cook the pasta.
- If making ahead, bring the vegetables to room temperature. Cook pasta according to package ingredients.
- In the last three minutes of cooking time, add your peas. Drain pasta and peas and toss with vegetables and pesto.
- Serve. Pass freshly-grated Parmesan if desired.
Tomatoes, zucchini and basil are abundant at the Minneapolis Farmers Market. Support your local farmers.