Basil Pesto Pasta with Roasted Vegetables

I thought this was really good! My kids thought it was okay, and husband said it would have been better if the veggies had been softer. SIGH.

rating: 8.5

Basil Pesto Pasta with Roasted Vegetables


1 lb. of whole wheat penne pasta
Homemade Basil Pesto (recipe below)
2 zucchini, sliced
2 yellow squash, sliced
1 red onion, cut into 1″ cubes
15-20 mini bell peppers (assorted peppers), tops cut off
2 tablespoons of olive
1 teaspoon of salt
½ teaspoon of ground pepper


Preheat oven to 400.
Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
Bake for 20 minutes. Remove from oven and set aside.
Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
Drain pasta when done and reserve ½ cup of cooking liquid.
In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid. Toss to coat.
Serve. Top with additional parmesan cheese if desired.


Basil Pesto:


2 cups fresh packed basil
¼ cup pecans
½ tsp. salt
¼ tsp. pepper
clove garlic
1 tsp. lemon zest
½ cup of olive oil (or ⅔ cup depending on the type of consistency you like)
⅓ cup of shredded parmesan cheese


Blend basil, pecans, garlic, salt, pepper, and lemon zest.
Slowly add the olive oil till smooth.
Once completely blended stir in the parmesan cheese.


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