Name: Roasted Courgette Pesto Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces short pasta such as fusilli, penne, or rigatoni; 3 medium courgettes (zucchini), about 1 1/2 pounds total; 2 tablespoons olive oil; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried Italian herbs or oregano; 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 cups fresh basil leaves, lightly packed; 1/3 cup toasted pine nuts; 2 cloves garlic, roughly chopped; 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1/2 teaspoon fine sea salt; 1/2 lemon, juiced; 1/4-1/2 cup reserved starchy pasta water; extra grated Parmesan, for serving; red pepper flakes, to taste; fresh basil leaves, torn, for garnish; lemon zest, for serving

Roasted Courgette Pesto Pasta Recipe tastes bright, garlicky, and a little smoky from the caramelized courgette, and it works perfectly for busy weeknights or casual dinners in about 35 minutes. This one suits veggie lovers, pesto fans, and anyone who wants a satisfying bowl of pasta that still feels light. I first threw this together on a hot summer night with a pile of garden zucchini and have cooked it on repeat ever since.

Why Roasted Courgette Pesto Pasta Recipe Is Worth It

Roasting the courgette concentrates the flavor, so you get sweet, toasty edges instead of bland, watery slices. Toss that with fresh basil pesto and hot pasta, and you get a silky, glossy sauce that clings to every bite.

This recipe works well for meal prep, date night, or feeding picky eaters who claim they do not like vegetables. You only need simple ingredients and one sheet pan plus a pot, so cleanup stays easy.

“This Roasted Courgette Pesto Pasta Recipe tastes like summer in a bowl, with rich roasted zucchini, fresh basil, and a silky sauce that feels restaurant-level at home ★★★★★”

Ingredients You Need

Pasta and vegetables

12 ounces short pasta
- Fusilli, penne, or rigatoni hold the pesto nicely.
- Use whole wheat or chickpea pasta if you want extra fiber or protein.
3 medium courgettes (zucchini), about 1 ½ pounds total
- Choose firm, glossy squash with no soft spots.
2 tablespoons olive oil
- Extra virgin tastes best here.
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ teaspoon dried Italian herbs or oregano
1 small red onion, sliced thin (optional but tasty)
1 cup cherry tomatoes, halved (optional for extra sweetness and color)

Pesto ingredients

You can use good quality store pesto to save time, or make it fresh.

2 cups fresh basil leaves, lightly packed
⅓ cup toasted pine nuts
- Swap with walnuts, almonds, or sunflower seeds for a budget option.
2 cloves garlic, roughly chopped
½ cup freshly grated Parmesan cheese
- Use vegetarian hard cheese if you avoid animal rennet.
½ cup extra virgin olive oil
½ teaspoon fine sea salt, more to taste
Juice of ½ lemon, plus more to taste

Finishing touches

¼ to ½ cup reserved starchy pasta water
Extra grated Parmesan, to serve
Red pepper flakes, to taste
Fresh basil leaves, torn, for garnish
Lemon zest, optional, for brightness

Equipment

Large pot for boiling pasta
Large rimmed baking sheet
Parchment paper or silicone baking mat
Food processor or high speed blender for pesto
Colander
Tongs or large spoon for tossing
Microplane or grater for cheese and zest

Quick Tips & substitutions

Roast the courgette in a single layer so it browns instead of steams.
Cut courgette into similar size half moons or chunks so they roast evenly.
Use store pesto on busy nights and brighten it with a squeeze of lemon and a splash of pasta water.
Swap pine nuts with walnuts or almonds if you want a cheaper pesto.
Use gluten free pasta to keep the Roasted Courgette Pesto Pasta Recipe gluten free.
Skip the Parmesan and use nutritional yeast plus extra nuts for a vegan pesto.
Save at least 1 cup of pasta water before draining, since it turns pesto into a silky sauce.
Roast extra courgette and store it in the fridge to toss into salads, omelets, or grain bowls.

How to Make Roasted Courgette Pesto Pasta Recipe

Step 1: Prep and roast the courgette

Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
Slice the courgettes into half moons about ½ inch thick so they keep some bite.
Add courgette and sliced red onion to the sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and Italian herbs.
Toss everything with your hands until coated, then spread into a single layer with space between pieces.
Roast for 18 to 22 minutes, turning once halfway, until the courgette turns golden at the edges and feels tender.
If you use cherry tomatoes, add them to the pan for the last 8 to 10 minutes so they blister but do not collapse completely.
Set the roasted vegetables aside while you cook the pasta and pesto.

Step 2: Cook the pasta

Bring a large pot of salted water to a rolling boil.
Add pasta and cook until al dente, following package time but start checking 1 to 2 minutes early.
Scoop out at least 1 cup of starchy pasta water and keep it near the stove.
Drain the pasta but do not rinse, since the starch helps the pesto cling.

Step 3: Make the basil pesto

While the pasta cooks, add basil, nuts, garlic, Parmesan, salt, and lemon juice to a food processor.
Pulse a few times until everything looks finely chopped.
With the machine running, stream in the olive oil and blend until the pesto looks thick but pourable.
Taste and adjust with more salt or lemon if needed, since the pasta and courgette will mellow the flavor.

If you use store pesto, stir in a spoonful of grated Parmesan, a splash of olive oil, and a squeeze of lemon to freshen the flavor.

Step 4: Bring it all together

Return the drained pasta to the warm pot over low heat.
Spoon in about ½ cup of pesto and a splash of pasta water, then toss until the pasta looks lightly coated.
Add the roasted courgette, onions, and tomatoes, then toss gently so you keep the vegetables mostly intact.
Add more pesto and pasta water as needed until the sauce looks glossy and coats everything.
Taste and season with extra salt, pepper, and a pinch of red pepper flakes if you like heat.
Finish with a handful of grated Parmesan, a little lemon zest, and fresh basil on top.
Serve the Roasted Courgette Pesto Pasta Recipe hot, with extra pesto on the side for anyone who wants more sauce.

Recipe Variations

Gluten free: Use your favorite gluten free pasta and check the pesto label to confirm it stays gluten free.
Vegan: Use vegan Parmesan style cheese or nutritional yeast, and choose a vegan friendly pesto or homemade version.
High protein: Use chickpea or lentil pasta and add white beans or grilled chicken on top.
Low carb: Swap pasta with spiralized courgette or hearts of palm noodles and reduce pesto slightly so it does not overwhelm.
Extra veggies: Toss in baby spinach, peas, or roasted broccoli with the courgette.
More richness: Stir in a spoonful of ricotta or mascarpone at the end for a creamier sauce.

Ways to Serve

Serve as a main dish with a simple green salad and crusty garlic bread.
Pack leftovers in a lunch box with cucumber sticks and fruit.
Top with toasted breadcrumbs or extra nuts for crunch.
Pair with grilled chicken, shrimp, or tofu for more protein.
Serve warm or at room temperature as a pasta salad style side at picnics or potlucks.

Storage Success

Store leftover Roasted Courgette Pesto Pasta Recipe in an airtight container in the fridge for up to 3 days. Add a tiny splash of water or olive oil before reheating so the sauce loosens and turns glossy again. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between each round. Enjoy leftovers cold straight from the fridge if you like pasta salad style meals, since the flavors stay bright and punchy.