Sun-Dried Pesto Pasta with Roasted Vegetables
This veggie-packed pasta is a fave in my house! I love the sun-dried tomato pesto in this, but if you want to mix it up, feel free to use a regular basil pesto instead.
My Notes:
Servings:
Ingredients
- 1 zucchini chopped
- 1 eggplant chopped
- 1 red bell pepper chopped
- 1 yellow onion chopped
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) balsamic vinegar
- salt & pepper to taste
- 8 oz pasta of choice (gluten-free if preferred)
- 1 recipe Sun-Dried Tomato Pesto
- 4 tablespoon(s) basil chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the zucchini, eggplant, red pepper, and onion over a large baking sheet. Drizzle the olive oil and balsamic vinegar over top and season with salt and pepper. Toss well to evenly coat. Spread the vegetables in a single layer and bake in the hot oven for 30-40 minutes, tossing halfway through the cook. Remove from the oven when the vegetables are cooked through and starting to brown.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to the instructions on the packaging. Reserve some of the pasta cooking water, then drain the pasta and transfer it to a large bowl.
- Add the Sun-Dried Tomato Pesto to the warm pasta and drizzle in 2-4 tablespoons of the reserved pasta cooking water. Toss to combine, adding more splashes of cooking water as necessary.
- Now gently, mix in the roasted vegetables. Sprinkle over some chopped fresh basil and serve.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 409kcal | Carbohydrates: 52g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 30mg | Potassium: 1216mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1677IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 4mg
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