Colorful pasta tossed with roasted vegetables, cherry tomatoes, and fragrant basil pesto for a fresh meal.
# What You'll 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
# Directions:
01 - Set oven to 425°F and allow to reach temperature.
02 - Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
03 - Place baking sheet in preheated oven and roast for 20 minutes until vegetables begin to soften.
04 - Remove baking sheet from oven, add halved cherry tomatoes, toss gently, and return to oven for 10 additional minutes until all vegetables are tender with light browning.
05 - While vegetables roast, bring a large pot of salted water to boil. Add pasta and cook according to package instructions. Drain pasta and reserve 1/2 cup of cooking water.
06 - In a large bowl, combine drained pasta, roasted vegetables with pan juices, and pesto. Toss gently until well coated, gradually adding reserved pasta water to achieve desired creamy consistency.
07 - Divide into bowls and serve hot, topped with grated Parmesan cheese and fresh basil if desired.
