Name: Pesto Pasta With Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 ounces short pasta (penne, fusilli, rotini, or farfalle); 1 small zucchini, sliced into half moons; 1 small yellow squash, sliced into half moons; 1 red bell pepper, cut into strips; 1 small red onion, sliced into wedges; 1 cup cherry or grape tomatoes, left whole; 1 cup broccoli florets, bite sized; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning or dried oregano; 1 pinch red pepper flakes; 1/2 cup prepared basil pesto; 2-4 tablespoons hot pasta cooking water (as needed to loosen pesto); 1/4 cup grated parmesan or pecorino romano, plus more for serving; 1 tablespoon fresh lemon juice; 1 small garlic clove, grated or very finely minced; 2 tablespoons toasted pine nuts or chopped walnuts, for topping; 2 tablespoons chopped fresh basil or parsley, for garnish

Pesto Pasta With Roasted Vegetables tastes bright, herby, a little garlicky, and loaded with caramelized veggie goodness in every bite. It works perfectly for busy weeknights or casual dinner guests, and you can get it on the table in about 40 minutes. I first threw this together on a “clean out the fridge” night, and my family now requests it more than my lasagna.

Why You Should Try This Pesto Pasta With Roasted Vegetables

You get the comfort of a big bowl of pasta with the freshness of basil pesto and sweet, roasty vegetables. The pesto coats every noodle, the veggies add texture and color, and a little parmesan on top ties everything together.

This recipe fits vegetarian eaters, picky kids, and “I just got home from work and need food fast” adults. You can serve it warm, room temperature, or chilled as a pasta salad, so it works for meal prep and potlucks too.

“This Pesto Pasta With Roasted Vegetables tastes like something from a cozy neighborhood café, but it comes together in my tiny kitchen in under an hour. ★★★★★”

Ingredients You’ll Need

Pasta

12 ounces short pasta
- Penne, fusilli, rotini, or farfalle all hold pesto nicely.
- Whole wheat or chickpea pasta also works if you want extra fiber or protein.

Vegetables

Use what you have, but this combo roasts beautifully:

1 small zucchini, sliced into half moons
1 small yellow squash, sliced into half moons
1 red bell pepper, cut into strips
1 small red onion, sliced into wedges
1 cup cherry or grape tomatoes, left whole
1 cup broccoli florets, bite sized
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried Italian seasoning or dried oregano
Pinch of red pepper flakes, optional for a little heat

You can swap in mushrooms, asparagus, green beans, or Brussels sprouts. Toss any quick cooking veggies like asparagus in halfway through roasting so they stay crisp tender.

Pesto

You can use homemade or store bought pesto.

½ cup prepared basil pesto
- Use a good quality refrigerated pesto if possible; it usually tastes fresher than shelf stable jars.
- Costco, Trader Joe’s, or any brand with olive oil and real parmesan near the top of the ingredient list works well.
2–4 tablespoons pasta cooking water, to loosen the sauce
¼ cup grated parmesan or pecorino romano, plus more for serving
1 tablespoon fresh lemon juice
1 small garlic clove, grated or very finely minced, optional if your pesto tastes mild
2 tablespoons toasted pine nuts or chopped walnuts, optional for topping
2 tablespoons chopped fresh basil or parsley, for garnish

If you avoid nuts, choose a nut free pesto or make your own with sunflower seeds or pumpkin seeds.

Pantry Shortcuts

Use frozen broccoli florets or frozen mixed vegetables. Roast them straight from frozen with a little extra oil.
Use pre chopped fresh veggies from the produce section to save time.
Use pre grated parmesan and pre made pesto to keep prep simple.

Equipment

Large baking sheet
Large pot for boiling pasta
Colander
Large mixing bowl or the pasta pot for tossing everything together
Cutting board and sharp knife
Tongs or spatula for tossing vegetables
Measuring cups and spoons

Tips & Tricks

Roast vegetables in a single layer so they caramelize instead of steaming.
Cut vegetables into similar sizes so they cook evenly.
Salt the pasta water generously; it should taste like the sea.
Cook pasta just to al dente so it stays firm when you toss it with pesto.
Reserve some hot pasta water before you drain; it helps the pesto cling to the pasta.
Toss hot pasta with pesto off the heat so the basil stays bright and the cheese does not clump.
Taste your pesto before you use it; adjust with lemon, salt, or extra garlic if it tastes flat.
Add cherry tomatoes near the end of roasting if you want them juicy instead of blistered.
Stir in a handful of baby spinach or arugula at the end; the heat from the pasta wilts it perfectly.
Add cooked chicken, shrimp, or white beans if you want extra protein.

How to Make Pesto Pasta With Roasted Vegetables

Step 1: Preheat and Prep the Vegetables

Set your oven to 425°F (220°C).
Line a large baking sheet with parchment for easier cleanup.
Chop zucchini, yellow squash, bell pepper, red onion, and broccoli into similar bite sized pieces.

Place all the vegetables on the baking sheet, then add cherry tomatoes.
Drizzle with olive oil, sprinkle with salt, black pepper, Italian seasoning, and red pepper flakes if you use them.
Toss everything with your hands or tongs until the veggies look evenly coated, then spread them into a single layer.

Step 2: Roast Until Caramelized

Slide the baking sheet into the hot oven.
Roast for 20 to 25 minutes, tossing once halfway through.
Pull them when the edges look golden and the tomatoes start to blister and slump.

If some vegetables brown faster, move them to the edges and keep thicker pieces in the center.
You want tender vegetables with a little chew, not mush.
Set the roasted vegetables aside while you finish the pasta and pesto.

Step 3: Cook the Pasta

While the vegetables roast, bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente.
Stir occasionally so the pasta does not stick.

Before you drain the pasta, scoop out about 1 cup of the starchy cooking water.
Drain the pasta in a colander, then return it to the warm pot or a large mixing bowl.
You will toss everything together here.

Step 4: Mix the Pesto Sauce

In a small bowl, stir together the pesto, lemon juice, and grated garlic if you use it.
Add 2 tablespoons of hot pasta water and whisk until the mixture looks loose and glossy.
Stir in the grated parmesan until it melts into the pesto.

Taste the pesto mixture and adjust with a pinch of salt, more lemon, or more pasta water if it tastes too thick.
You want a spoonable sauce that coats the back of a spoon, not a paste.
Keep it nearby; you will use it immediately.

Step 5: Toss Pasta, Pesto, and Vegetables

Pour the pesto mixture over the hot pasta.
Toss with tongs or a big spoon until every piece of pasta looks coated, adding a splash of pasta water if it seems dry.
Add the roasted vegetables and gently fold them in so they keep their shape.

Sprinkle in extra parmesan and chopped fresh basil or parsley.
Taste again and adjust seasoning with salt, pepper, or more lemon juice.
If you like crunch, top with toasted pine nuts or chopped walnuts right before serving.

Step 6: Serve

Spoon the pesto pasta with roasted vegetables into bowls.
Finish with a final dusting of parmesan and a drizzle of good olive oil if you feel fancy.
Serve warm, at room temperature, or chilled straight from the fridge as a pasta salad.

If you serve it chilled, loosen it with a spoonful of water or olive oil and toss again.
The pesto thickens in the fridge, so a quick stir brings it back to life.
Leftovers taste even better the next day because the flavors mingle.

What to Serve with Pesto Pasta With Roasted Vegetables

This pesto pasta with roasted vegetables pairs nicely with a simple green salad with lemony dressing or a crisp cucumber salad. Garlic bread or warm focaccia makes a great side if you want something to swipe through leftover pesto in the bowl. You can add a bowl of fruit salad, sliced melon, or berries for a fresh, sweet contrast.

Serve it with sparkling water, flavored seltzer, or homemade lemonade for a refreshing drink. If you pack it for lunch, tuck in some carrot sticks or snap peas for crunch. It also works well as a side dish next to grilled chicken or baked tofu.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Add a small splash of water or olive oil before reheating so the pasta loosens and the pesto coats everything again.
Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between each burst.
You can freeze portions in freezer safe containers for up to 2 months, but the texture of the vegetables softens; thaw overnight in the fridge and enjoy chilled or gently warmed.