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.