Name: Pesto Pasta With Roasted Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 12 ounces short pasta such as penne, fusilli, rotini, or farfalle; 1 small zucchini, sliced into half moons; 1 small yellow squash, sliced into half moons; 1 red bell pepper, cut into strips; 1 small red onion, sliced into wedges; 1 heaping cup cherry or grape tomatoes, left whole; 1 cup broccoli florets, bite size; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon red pepper flakes; 1 packed cup fresh basil leaves; 1/4 cup fresh parsley leaves; 2 small cloves garlic; 1/4 cup toasted pine nuts, walnuts, or sliced almonds; 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1/2 teaspoon kosher salt, more to taste; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; 1/4 to 1/2 cup reserved hot pasta water; extra grated Parmesan cheese, for serving; extra basil leaves or chopped parsley, for serving; lemon wedges, for serving; toasted breadcrumbs or chopped toasted nuts, for crunch

Pesto Pasta With Roasted Vegetables tastes bright, garlicky, and herby with caramelized edges on every veggie and a cozy tangle of saucy noodles. It works perfectly for busy weeknights or casual dinner guests and comes together in about 40 minutes total. I first made a version of this in a tiny apartment kitchen with one baking sheet and a scratched-up pot, so you can absolutely pull this off at home.

Why Pesto Pasta With Roasted Vegetables Is Worth It

You get a full meal in one bowl: pasta, vegetables, herbs, and cheese all hanging out together in a very satisfying way. Roasting concentrates the flavor of the vegetables, so every bite tastes sweet, toasty, and a little smoky against the fresh basil pesto.

This recipe also handles flexible schedules and picky eaters. You can swap vegetables based on season, use store bought pesto on a busy night, or double the batch for meal prep without much extra effort.

“This pesto pasta with roasted vegetables tastes like a restaurant dish but comes together with weeknight effort and pantry shortcuts. ★★★★★”

Ingredients You Need

Pasta

12 ounces short pasta
- Good options: penne, fusilli, rotini, farfalle.
- Whole wheat or chickpea pasta both work if you like more fiber or protein.
- I like De Cecco or Barilla for reliable texture.

Vegetables

Mix and match, but aim for about 5 to 6 cups chopped vegetables total.

1 small zucchini, sliced into half moons
1 small yellow squash, sliced into half moons
1 red bell pepper, cut into strips
1 small red onion, sliced into wedges
1 heaping cup cherry or grape tomatoes, left whole
1 cup broccoli florets, bite size
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried Italian seasoning or dried oregano
Optional heat: ¼ teaspoon red pepper flakes

You can use pre cut vegetable medleys from the produce section as a shortcut. Frozen broccoli or cauliflower also works if you roast it straight from frozen at a slightly higher heat.

Pesto

You can use homemade pesto or a good jar from the store.

1 packed cup fresh basil leaves
¼ cup fresh parsley leaves (optional, but brightens the flavor)
2 small garlic cloves
¼ cup toasted pine nuts, walnuts, or sliced almonds
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
½ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
Squeeze of fresh lemon juice, about 1 tablespoon

Shortcut: Use ½ to ¾ cup high quality jarred pesto. I like refrigerated brands from the deli case more than shelf stable jars, since they taste fresher and greener.

Finishing Touches

¼ to ½ cup reserved hot pasta water
Extra grated Parmesan cheese
Extra basil leaves or chopped parsley
Lemon wedges for serving
Optional crunch: toasted breadcrumbs or chopped toasted nuts

Equipment List

Large pot for boiling pasta
Large rimmed baking sheet (or two if you roast a lot of vegetables)
Colander
Large mixing bowl or the pasta pot for tossing
Food processor or blender for pesto
Cutting board and sharp knife
Tongs or a large spoon for mixing

Quick Tips & substitutions

Salt the pasta water generously so the noodles taste seasoned, not bland.
Roast vegetables in a single layer so they caramelize instead of steam.
Use two baking sheets if the vegetables crowd the pan.
Toss vegetables with oil and seasoning in a bowl for even coverage.
Stir jarred pesto with a splash of hot pasta water to loosen it before tossing.
Use spinach, kale, or arugula to stretch basil if you run low.
Swap pine nuts with walnuts, almonds, or sunflower seeds to save money.
Choose gluten free pasta and check your pesto label for gluten free status.
Skip Parmesan and use vegan pesto plus nutritional yeast for a dairy free version.
Add cooked chicken, shrimp, or chickpeas when you want extra protein.
Roast vegetables while the pasta boils to save time.
Taste and adjust salt, lemon, and cheese at the end so the flavors pop.

How to Make Pesto Pasta With Roasted Vegetables

Step 1: Preheat and prep the vegetables

Heat your oven to 425°F. Line a large baking sheet with parchment for easier cleanup if you like.

Chop the zucchini, squash, bell pepper, onion, and broccoli into similar bite size pieces. Keep the cherry tomatoes whole so they roast and burst without turning mushy.

Place all the vegetables on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, Italian seasoning, and red pepper flakes if you want a little kick.

Step 2: Roast the vegetables

Toss the vegetables right on the baking sheet until they all look lightly coated in oil and seasoning. Spread them into a single layer with some space between pieces.

Roast for 20 to 25 minutes, stirring once halfway through. Pull the pan when the vegetables turn golden at the edges and the tomatoes start to burst and wrinkle.

If some vegetables roast faster than others, slide them to one side and let the rest cook a few more minutes. You control the color and caramelization, so keep an eye on them near the end.

Step 3: Boil the pasta

While the vegetables roast, bring a large pot of water to a boil. Salt the water generously, about 1 to 2 tablespoons for a big pot.

Add the pasta and cook until al dente, following the package time but start checking a minute early. Scoop out about 1 cup of the starchy pasta water, then drain the pasta.

Leave the pasta in the colander for a moment while you work on the pesto. You can use the same pot for tossing everything together, which saves dishes.

Step 4: Make the pesto

Add basil, parsley, garlic, nuts, Parmesan, salt, and pepper to a food processor. Pulse a few times until everything looks finely chopped.

With the machine running, stream in the olive oil until the mixture turns into a loose, glossy sauce. Scrape down the sides and pulse again.

Taste the pesto and add lemon juice, then adjust salt and pepper. If it tastes too thick, blend in a tablespoon or two of pasta water to loosen it.

Step 5: Toss pasta with pesto

Return the drained pasta to the warm pot or a large mixing bowl. Spoon the pesto over the hot pasta.

Use tongs or a big spoon to toss until every piece of pasta looks coated in green sauce. Add a splash of reserved pasta water as needed to create a silky, clingy sauce that hugs the noodles.

Sprinkle in a small handful of Parmesan while you toss to thicken the sauce slightly. Taste and adjust seasoning with more salt, pepper, or lemon juice.

Step 6: Add the roasted vegetables

Scrape the roasted vegetables and any flavorful juices from the baking sheet into the pot of pesto pasta. Gently fold everything together so you keep some of those nice roasted edges intact.

If the mixture looks dry, add another splash of pasta water or a drizzle of olive oil. You want a glossy, saucy look, not a stiff pile of pasta.

Finish with extra Parmesan and fresh basil or parsley. The herbs add a fresh aroma that balances the rich pesto and sweet roasted vegetables.

Step 7: Plate and garnish

Spoon the pesto pasta with roasted vegetables into bowls. Top with more grated cheese if you feel like it, plus a sprinkle of red pepper flakes for heat.

Add a squeeze of lemon over each bowl right before serving. The citrus brightens the whole dish and keeps it from tasting heavy.

If you like crunch, shower the top with toasted breadcrumbs or chopped toasted nuts. That little texture contrast makes the dish feel extra special.

Recipe Variations

Gluten free: Use gluten free pasta and check your pesto label for gluten free certification.
Vegan: Use vegan pesto or blend basil with nuts, garlic, lemon, olive oil, and nutritional yeast instead of Parmesan.
Low carb: Swap half or all of the pasta with zucchini noodles or spaghetti squash strands.
Extra protein: Add grilled chicken, rotisserie chicken, sautéed shrimp, or canned chickpeas.
Extra veggies: Toss in roasted mushrooms, asparagus, green beans, or Brussels sprouts.
Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste to the pesto.
Extra creamy: Stir in a spoonful of ricotta or a splash of heavy cream with the pesto.
Nut free: Use pumpkin seeds or sunflower seeds in the pesto, or buy a nut free pesto.

Ways to Serve

Serve in warm bowls with a simple green salad on the side.
Add garlic bread or crusty baguette slices for scooping up extra pesto.
Pack leftovers in a lunch container with cucumber slices and fruit.
Serve as a side next to grilled chicken, baked salmon, or roasted tofu.
Offer lemon wedges, extra Parmesan, and red pepper flakes at the table so everyone can customize.

Storage Success

Cool the pesto pasta with roasted vegetables to room temperature, then store it in an airtight container in the fridge for up to 4 days. Stir in a small splash of water or olive oil before reheating so the pasta loosens and the pesto looks saucy again. Reheat in a skillet over medium heat or in the microwave in short bursts, stirring in between. You can enjoy it cold as a pasta salad style lunch, which makes it perfect for meal prep.