30-Minute Pesto Pasta with Roasted Veggies: A Flavor Bomb!
30-Minute Pesto Pasta with Roasted Veggies: A Flavor Bomb is the ultimate weeknight dinner that combines the vibrant taste of fresh basil pesto with a colorful medley of roasted vegetables, all ready in just half an hour. This dish not only brings a burst of flavor to your plate but also packs in essential nutrients, making it a healthy choice for busy families. Whether you’re hosting friends or simply looking for a quick meal, this pasta dish is versatile and customizable to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
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
Instructions
- Preheat your oven to 200°C (400°F).
- Toss mixed vegetables with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast for 20 minutes until tender.
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente; drain.
- Combine cooked pasta with basil pesto and remaining olive oil in the pot; stir gently.
- Add roasted vegetables to the pasta mix and toss gently to combine.
- Serve hot with freshly grated parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg