Pesto pasta and roasted vegetables
Food Checker classification: AMBER
A delicious vegetarian pasta dish.
Pesto Pasta and Roasted Vegetables
Estimated cost $3.58
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
Ingredients:
For the Pesto:
- 2 cups fresh basil leaves or a combination of basil and spinach
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts you can use walnuts or almonds for a more budget-friendly option
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
For the Pasta:
- 8 oz about 2 cups of your favorite pasta (whole wheat for added nutrition)
- 2 cups of mixed vegetables bell peppers, zucchini, cherry tomatoes, or any veggies of your choice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- Toss your mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast them in the preheated oven for about 20-25 minutes or until they're tender and slightly browned.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
- To make the pesto, combine the basil, Parmesan cheese, nuts, and garlic in a food processor. Pulse until everything is finely chopped. While the processor is running, slowly drizzle in the olive oil until you have a smooth pesto. Season with salt and pepper to taste.
- Combine the cooked pasta, roasted vegetables, and pesto in a large mixing bowl. Toss everything together until well coated with the pesto.
- Serve your pasta with a sprinkle of grated Parmesan cheese, if desired.
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