Basil pesto pasta with roasted vegetables

Discover a delicious Basil Pesto Pasta with Roasted Vegetables recipe, perfect for a gluten-free meal! With fresh zucchini, squash, red peppers, and a homemade basil pesto sauce, this vibrant dish is an explosion of flavors in every bite. Quick, healthy, and absolutely delightful!

  • 20 Apr 2025
  • Cook time 25 min
  • Prep time 5 min
  • 4 Servings
  • 15 Ingredients

Basil pesto pasta with roasted vegetables

Basil pesto pasta with roasted vegetables is a delicious and versatile dish that's perfect for any occasion. This gluten-free recipe combines the richness of fresh basil pesto with the hearty flavors of roasted zucchini, squash, onion, and red peppers. Simple yet flavorful, it's a meal that's sure to please everyone at the dinner table.

Ingredients:

12 oz gluten-free pasta
340g
2 zucchini
390g
1 squash
200g
1 onion
330g
2 red peppers
240g
1 tbsp olive oil
14g
1 tsp salt
6g
1/4 tsp black pepper
0.52g
4 cups basil leaves
24g
1 tbsp pine nuts
8g
1/2 tsp salt
3g
1/2 tsp black pepper
1.05g
1 garlic clove
3g
1 tsp lemon juice
5g
2 tbsp olive oil
27g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables:
- Slice the zucchini, squash, onion, and red bell peppers.
- In a large bowl, toss the sliced vegetables with 1 tbsp of olive oil, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Roast the Vegetables:
- Spread the seasoned vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
4. Cook the Pasta:
- While the vegetables are roasting, cook the gluten-free pasta according to the package instructions.
- Drain the pasta and set aside.
5. Prepare the Basil Pesto:
- While the pasta is cooking, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently.
- In a food processor or blender, combine the toasted pine nuts, basil leaves, minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon juice.
- Pulse until the ingredients are finely chopped, then slowly add the 2 tbsp olive oil while the processor is running, until the pesto is smooth and well combined.
6. Combine Pasta and Pesto:
- In a large bowl, toss the cooked pasta with the prepared basil pesto until the pasta is evenly coated.
7. Assemble the Dish:
- Add the roasted vegetables to the pasta and toss gently to combine.
- Serve immediately, garnished with extra basil leaves or grated cheese, if desired.

Tips:

- For extra crunch, consider adding toasted pine nuts as a garnish on top of the completed dish.

- To ensure even roasting, cut all vegetables to uniform sizes and spread them out on the baking sheet without overcrowding.

- Feel free to add other vegetables like cherry tomatoes or eggplant to customize the dish to your taste.

- If you prefer a creamier pesto, you can add a small amount of Parmesan cheese while blending the pesto ingredients.

- Reserve some pasta water before draining to thin out the pesto if it becomes too thick when mixed with the pasta.

- You can make the pesto ahead of time and store it in the refrigerator for up to a week, which can save time during meal preparation.

This basil pesto pasta with roasted vegetables is a delightful, fresh, and vibrant dish that's sure to become a favorite. The blend of roasted vegetables paired with the aromatic basil pesto creates a symphony of flavors. Best of all, it's gluten-free, making it accessible for those with dietary restrictions. Enjoy your delicious meal!

Nutrition Facts
Serving Size400 grams
Energy
Calories 250kcal13%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 50g15%
Fiber 7g18%
Sugar 12g12%
Fat
Fat 13g16%
Saturated 1.85g6%
Cholesterol 0.00mg-
Vitamins
Vitamin A 250ug28%
Choline 27mg5%
Vitamin B1 0.18mg15%
Vitamin B2 0.28mg21%
Vitamin B3 1.72mg11%
Vitamin B6 0.56mg33%
Vitamin B9 88ug21%
Vitamin B12 0.00ug0%
Vitamin C 110mg119%
Vitamin E 1.38mg9%
Vitamin K 36ug30%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.21mg23%
Iron, Fe 1.61mg15%
Magnesium, Mg 60mg14%
Phosphorus, P 140mg11%
Potassium, K 710mg21%
Selenium, Se 2.45ug4%
Sodium, Na 890mg59%
Zinc, Zn 1.16mg11%
Water
Water 320g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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