Roasted Vegetable Pesto Pasta

This roasted veggie pasta is a great option for vegetarians and can easily be modified for a vegan option! But don't let the missing meat fool you, this pasta is still bursting with flavor!


  • 1 zucchini, sliced
  • 1 yellow summer squash, sliced
  • 1/2 red onion, cut into cubes
  • 1 bell pepper, cut into cubes
  • 1 tbsp olive oil
  • 1 dash salt and pepper
  • 1/2 pound whole wheat penne pasta
  • 1/2 cup prepared pesto
Roasted Vegetable Pesto Pasta
Total Time: 30 minutes


Servings: 4 (1 1/2 cup) servings

Approximate nutrition information per serving: 402 calories; 19 g fat; 3 g saturated fat; 5 mg cholesterol; 419 mg sodium; 50 g carbohydrate; 2 g fiber; 13 g protein


PREHEAT oven to 400⁰F. PLACE vegetables on a baking sheet and SEASON with oil, salt and pepper. BAKE for 20 minutes. 

Meanwhile, bring a large pot of water to a boil. ADD pasta and COOK according to package directions. DRAIN pasta, reserving ¼ to ½ cup of cooking liquid. 

COMBINE vegetables, pasta, cooking liquid and pesto. TOSS to coat.