Roasted Veggie Pesto Penne

There are some recipes that just become instant classics in your household, and this Roasted Veggie Pesto Penne is definitely one of them in mine. Honestly, it’s a dish that just works. On busy weeknights when I’m craving something healthy, flavorful, and satisfying without spending hours in the kitchen, this recipe is my absolute go-to. My kids, who can be notoriously picky about vegetables, actually cheer when they see this on the table – the vibrant colors and delicious pesto aroma are just too tempting to resist. And for me, the best part is how versatile it is. You can use whatever vegetables you have on hand, swap out the pesto for different flavors, and even add a sprinkle of cheese if you’re feeling indulgent. It’s truly a customizable meal that’s as delicious as it is easy. So, whether you’re a seasoned cook or just starting out, I promise you this Roasted Veggie Pesto Penne will become a staple in your recipe repertoire. Get ready to experience a burst of flavor and color in every bite!

Ingredients

Here’s what you’ll need to create this vibrant and flavorful Roasted Veggie Pesto Penne. Don’t worry if you don’t have every single vegetable listed – feel free to mix and match based on what’s in your fridge and what you enjoy!

• Penne Pasta: 1 pound. The tube shape is perfect for capturing the pesto and roasted veggies. You can also use other shapes like rotini or fusilli.
• Bell Peppers: 2 large (any color, or a mix for vibrancy). Cored, seeded, and cut into 1-inch pieces. Bell peppers add sweetness and a satisfying crunch.
• Zucchini: 2 medium. Trimmed and cut into ½-inch thick rounds or half-moons. Zucchini becomes wonderfully tender and slightly sweet when roasted.
• Red Onion: 1 large. Peeled and cut into wedges. Red onion adds a pungent sweetness that mellows beautifully in the oven.
• Cherry Tomatoes: 1 pint. Left whole or halved if large. Cherry tomatoes burst with juicy sweetness when roasted.
• Broccoli Florets: 1 large head. Cut into bite-sized florets. Broccoli adds a slightly earthy and nutty flavor, and its texture is great roasted.
• Asparagus: 1 bunch. Trimmed and cut into 2-inch pieces. Asparagus roasts quickly and adds a delicate, slightly grassy flavor.
• Garlic: 4 cloves. Peeled and minced. Garlic infuses the vegetables with aromatic flavor as they roast.
• Olive Oil: ¼ cup. For tossing the vegetables and pasta. Olive oil helps the vegetables roast beautifully and adds richness.
• Basil Pesto: ¾ cup. Store-bought or homemade. Pesto is the star of the sauce, adding herbaceous, cheesy, and nutty notes.
• Parmesan Cheese: (Optional) For grating over the finished dish. Adds a salty, savory finish.
• Salt and Black Pepper: To taste. Essential for seasoning and enhancing the flavors.
• Red Pepper Flakes: (Optional) For a touch of heat.

Instructions

Follow these simple steps to create your delicious Roasted Veggie Pesto Penne. It’s easier than you think!

1. Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting vegetables and achieving that slightly caramelized and tender texture.
2. Prepare the vegetables. In a large bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, broccoli florets, and asparagus. Add the minced garlic and drizzle with olive oil. Season generously with salt and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings. Don’t be afraid to use your hands to really get everything mixed well.
3. Roast the vegetables. Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly browned. Halfway through roasting, toss the vegetables gently to ensure even cooking and browning. You’ll know they are ready when they are easily pierced with a fork and have slightly caramelized edges.
4. Cook the penne pasta. While the vegetables are roasting, cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight firmness when you bite into it. This prevents it from becoming mushy when mixed with the sauce and vegetables.
5. Reserve pasta water and drain pasta. Before draining the pasta, reserve about ½ cup of the pasta cooking water. This starchy water is a secret ingredient that helps create a silky sauce. Drain the pasta in a colander.
6. Combine pasta, vegetables, and pesto. In the same large pot you cooked the pasta in, or in a large serving bowl, add the cooked penne pasta and the roasted vegetables. Spoon in the basil pesto. Start with ¾ cup and add more to taste if you prefer a richer pesto flavor.
7. Add pasta water for desired consistency. If the pasta seems a little dry, or if you want a creamier sauce, gradually add a little of the reserved pasta water, a tablespoon at a time, and toss to combine until you reach your desired consistency. The starchy water will emulsify with the pesto and create a light, luscious sauce that coats the pasta and vegetables beautifully.
8. Serve immediately. Taste and adjust seasoning with salt and pepper if needed. If desired, grate fresh Parmesan cheese over the top before serving. This Roasted Veggie Pesto Penne is best enjoyed warm, right after it’s made, when the vegetables are tender and the pesto is vibrant.

Nutrition Facts

(Per serving, approximately 6 servings)

• Serving Size: Approximately 1.5 cups
• Calories: 450 kcal
• Protein: 12g

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Preparation Time

This recipe is wonderfully quick and easy, perfect for busy weeknights!

• Prep Time: 20 minutes (chopping vegetables, mincing garlic, etc.)
• Cook Time: 25 minutes (roasting vegetables and cooking pasta simultaneously)
• Total Time: 45 minutes

From start to finish, you can have a delicious and healthy meal on the table in under an hour!

How to Serve

Roasted Veggie Pesto Penne is delicious on its own, but here are some ideas to elevate your serving experience and make it a complete meal:

• As a Main Course: This is a hearty and satisfying vegetarian main course. Serve it hot and enjoy the vibrant flavors and textures.
• With a Side Salad: Pair it with a simple green salad dressed with a light vinaigrette to add freshness and balance the richness of the pesto.
• Garlic Bread: Serve alongside warm garlic bread or crusty Italian bread for soaking up any leftover pesto sauce.
• Grilled Chicken or Fish (for non-vegetarians): For those who prefer to add protein, grilled chicken breast or flaky white fish like cod or halibut pairs beautifully with the flavors of this pasta.
• Toasted Pine Nuts: Sprinkle toasted pine nuts or slivered almonds over the finished dish for added crunch and nutty flavor, complementing the pesto.
• Fresh Basil: Garnish with fresh basil leaves for an extra burst of aroma and visual appeal.
• Lemon Wedge: Serve with a lemon wedge on the side. A squeeze of fresh lemon juice brightens the flavors and cuts through the richness of the pesto.
• Room Temperature or Cold (Pasta Salad): This pasta is also delicious served at room temperature or even cold as a pasta salad, making it perfect for picnics or potlucks.

Additional Tips for Perfect Roasted Veggie Pesto Penne

Want to take your Roasted Veggie Pesto Penne to the next level? Here are some helpful tips and variations to try:

1. Vary Your Vegetables: Feel free to experiment with different vegetables based on your preferences and what’s in season. Consider adding roasted sweet potatoes, butternut squash, Brussels sprouts, mushrooms, or even corn on the cob kernels. The possibilities are endless!
2. Don’t Overcrowd the Pan: When roasting vegetables, ensure they are spread in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in soggy vegetables. Use two baking sheets if necessary to give the vegetables space to roast properly.
3. Roast Vegetables to Your Liking: Adjust the roasting time to achieve your preferred level of vegetable tenderness. For crisp-tender vegetables, roast for a shorter time. For softer, more caramelized vegetables, roast for a bit longer, keeping an eye on them to prevent burning.
4. Homemade Pesto Power: While store-bought pesto is convenient, homemade pesto is incredibly flavorful and worth the extra effort. You can easily make pesto in a food processor with fresh basil, pine nuts, Parmesan cheese, garlic, olive oil, and a pinch of salt. Experiment with different nuts like walnuts or almonds, or add sun-dried tomatoes or roasted red peppers for unique pesto variations.
5. Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the vegetables before roasting, or sprinkle some over the finished dish. You can also use a spicy pesto or add a drizzle of chili oil for an extra kick.
6. Add Protein (Vegetarian Options): To boost the protein content and make this dish even more substantial, add vegetarian protein sources like cannellini beans, chickpeas, or crumbled feta cheese to the pasta. Roasted tofu or tempeh would also be delicious additions.
7. Make it Vegan: To make this recipe vegan, use vegan pesto (many store-bought pestos are naturally vegan, or you can easily make your own with nutritional yeast instead of Parmesan cheese). Ensure your pasta is also vegan (most dried pasta is).
8. Make Ahead Tips: You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Cook the pasta fresh just before serving. When ready to assemble, reheat the roasted vegetables in the oven or microwave and toss with the cooked pasta and pesto. This is a great way to save time on busy weeknights.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Roasted Veggie Pesto Penne:

Q1: Can I use frozen vegetables?

A: While fresh vegetables are ideal for roasting, you can use frozen vegetables in a pinch. However, keep in mind that frozen vegetables tend to release more water when roasting, so they may not get as nicely browned and caramelized as fresh vegetables. If using frozen vegetables, thaw them slightly and pat them dry before roasting. You might also need to roast them for a bit longer to evaporate excess moisture.

Q2: Can I use a different type of pasta?

A: Absolutely! Penne is a classic choice, but you can easily substitute other pasta shapes like rotini, fusilli, farfalle (bowties), or even rigatoni. Choose pasta shapes that have ridges or grooves, as these will hold onto the pesto sauce and vegetables nicely.

Q3: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by using gluten-free penne pasta. Ensure that your pesto is also gluten-free, as some store-bought pestos may contain gluten. Most basil pestos are naturally gluten-free, but always check the ingredient list to be sure.

Q4: How long does Roasted Veggie Pesto Penne last in the refrigerator?

A: Leftover Roasted Veggie Pesto Penne can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta and vegetables may absorb some of the pesto sauce as it sits, so you might want to add a little extra pesto or olive oil when reheating to freshen it up.

Q5: Can I freeze this recipe?

A: While you can freeze Roasted Veggie Pesto Penne, the texture of the roasted vegetables and pasta may change slightly after thawing. The vegetables might become a bit softer, and the pasta might become slightly mushier. If you do freeze it, it’s best to freeze it in portions and thaw it overnight in the refrigerator. Reheat gently in the microwave or on the stovetop.

Q6: What if I don’t have pesto? Can I use something else?

A: If you don’t have pesto on hand, you can use other sauces or dressings. Consider using a creamy sun-dried tomato sauce, a lemon-herb vinaigrette, or even just a drizzle of olive oil and a squeeze of lemon juice. You could also make a quick sauce by blending roasted garlic cloves with olive oil and fresh herbs.

Q7: Can I add cheese to this recipe?

A: Yes, absolutely! Parmesan cheese is a classic pairing with pesto and roasted vegetables. Grate fresh Parmesan over the finished dish before serving. You can also add other cheeses like crumbled feta, goat cheese, or mozzarella. For a vegan option, use nutritional yeast for a cheesy flavor.

Q8: Is this recipe suitable for meal prep?

A: Yes, Roasted Veggie Pesto Penne is excellent for meal prep! You can roast the vegetables and cook the pasta ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply combine the pasta, vegetables, and pesto. Portion it out into individual containers for easy grab-and-go lunches or dinners throughout the week. It’s a healthy and delicious way to have a quick meal ready whenever you need it.

Print