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30-Minute Pesto Pasta with Roasted Veggies: A Flavor Bomb!

30-Minute Pesto Pasta with Roasted Veggies

30-Minute Pesto Pasta with Roasted Veggies is the ultimate quick and delicious meal that brings together the vibrant flavors of basil pesto and perfectly roasted vegetables. In just half an hour, this dish transforms simple pasta into a flavor-packed experience, making it ideal for busy weeknights or casual gatherings. The combination of fresh veggies and wholesome ingredients not only satisfies your taste buds but also nourishes your body, catering to vegetarians and pasta lovers alike. Whether you’re looking to impress guests or whip up a family dinner, this recipe guarantees a delightful dining experience.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 250g pasta
  • 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup basil pesto
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Toss mixed vegetables with 1 tablespoon olive oil, salt, and pepper in a mixing bowl.
  3. Spread veggies on a baking sheet and roast for about 20 minutes until tender.
  4. Boil salted water in a large pot; cook pasta according to package instructions. Drain.
  5. In a mixing bowl, combine drained pasta with remaining olive oil and basil pesto.
  6. Gently add roasted vegetables; toss everything together.
  7. Serve topped with parmesan cheese and chopped parsley.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (approximately 300g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 10mg

Keywords: For added flavor, use homemade pesto if time permits. Experiment with seasonal vegetables for a fresh twist. To make it vegan, skip the parmesan or use a plant-based alternative.