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!
Cook time 25 min
Prep time 5 min
Ingredients:
12 oz gluten-free pasta2 zucchini
1 squash
1 onion
2 red peppers
1 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
4 cups basil leaves
1 tbsp pine nuts
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove
1 tsp lemon juice
2 tbsp olive oil
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.
Instructions:
- Preheat your oven to 425°F (220°C).
- 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.
- 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.
- While the vegetables are roasting, cook the gluten-free pasta according to the package instructions.
- Drain the pasta and set aside.
- 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.
- In a large bowl, toss the cooked pasta with the prepared basil pesto until the pasta is evenly coated.
- 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 per serving
4 ServingsCalories 250kcal
Protein 6g
Carbohydrates 50g
Fiber 7g
Sugar 12g
Fat 13g
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