Vibrant dish with roasted veggies, cherry tomatoes, and basil pesto for a delicious vegetarian main.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 1 red onion, sliced
05 - 2 cups cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pasta
09 - 12 ounces penne or fusilli pasta
→ Pesto
10 - 1/2 cup basil pesto, store-bought or homemade
→ Garnish
11 - 1/4 cup grated Parmesan cheese, optional
12 - Fresh basil leaves for serving
# Steps:
01 - Set oven to 425°F and allow to fully preheat.
02 - Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss until evenly coated.
03 - Roast vegetables for 20 minutes. Add cherry tomatoes, toss gently, and continue roasting for 10 minutes until all vegetables are tender with light browning.
04 - While vegetables roast, cook pasta in a large pot of salted boiling water according to package directions. Drain pasta, reserving 1/2 cup of the cooking water.
05 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently to coat evenly, adding reserved pasta water gradually to achieve creamy consistency.
06 - Transfer to serving bowls while hot. Garnish with Parmesan cheese and fresh basil leaves if desired.
