Summer Veggie Pesto Pasta

pasta / meat free / meal prep

Delicious pesto pasta filled with slow roasted veggies for a delicious warm weather meal!

Summer pastas are my favorite because summer produce is arguably the best! And this recipe uses them all - bell peppers, red onions, zucchini, squash, and cherry tomatoes. The pesto rounds out the flavor with its savory nuttiness and a squeeze of lemon keeps this dish so fresh!

Here are the Ingredients for this Summer Veggie Pesto Pasta:

• Vegetables - Lemon, Cherry Tomatoes, Bell Peppers, Zucchini, Yellow Squash, Red Onion

• Dairy - Parmesan

• Seasonings - Salt, Black Pepper

• Pantry - Pasta, Pesto

More Delicious Pasta Recipes You’ll Love:

• Pasta Al Limone

• Jammy Zucchini Pasta

• Pesto Tortellini Pasta

• Spicy Arrabiata Pasta

Yield 4

Author Casey Cheek

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

Print

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Summer Veggie Pesto Pasta

So simple, fresh, and comforting! This pesto pasta is made with slow roasted summer veggies that make it perfect for the warmer weather.

Ingredients

• ½ cup of pesto
• 8 oz short pasta
• 1 cup cherry tomatoes
• 1 cup red and orange bell peppers, chopped
• 1 cup yellow squash, sliced into rounds
• 1 cup zucchini, sliced into rounds
• 1 cup red onion, sliced
• ⅛ cup olive oil
• ½ tsp salt
• ½ tsp black pepper
• 2 garlic cloves, minced
• ¼ cup parmesan cheese
• ½ lemon, juiced

Instructions

1. Preheat oven to 350 F.
2. After chopping all the vegetables, add them to a lined baking sheet. Toss with olive oil, salt, pepper and minced garlic.
3. Roast for 35-45 minutes, mixing the vegetables halfway through. When the vegetables get soft and jammy, they are ready.
4. Make the pasta according to package directions.
5. In a large bowl, toss together the pasta, roasted veggies, and Barilla Creamy Genovese Pesto.
6. Squeeze the fresh lemon over the pasta and sprinkle on the parmesan. Serve and enjoy!

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