Description
A flavorful and colorful dish, this Red Pesto Pasta with Roasted Veggies is a delightful combination of sun-dried tomatoes, walnuts, basil, and roasted vegetables tossed with red pesto and pasta. Perfect for a satisfying meal that’s bursting with Mediterranean flavors.
Ingredients
Sun-Dried Tomato Pesto:
- 2 cups drained sun-dried tomatoes
- 2 Tbsp oil from sun-dried tomatoes
- ⅔ cups parmesan (shredded)
- 1 clove garlic, minced
- 1 cup walnuts
- 50 fresh basil leaves
Pasta and Roasted Veggies:
- ⅔ lb dry pasta (penne or fusilli)
- ⅔ cup pasta cooking water
- 2 Tbsp olive oil
- 1 small eggplant (chopped)
- 1 small zucchini (chopped)
- ½ tsp fine table salt
- ½ tsp ground black pepper
- 1 cup red pesto
- 3 cups cherry tomatoes (halved)
- 2 cups pitted black olives
Instructions
- Homemade Red Pesto (optional)
Place all ingredients except oil from sun-dried tomatoes in a food processor and mix well. Add the oil and mix again. Taste test, adjust seasoning if needed, and set aside.
- Red Pesto Pasta with Roasted Veggies
Set the oven to 475°F (250°C). Spread olive oil on a sheet pan, add chopped eggplant and zucchini, season with salt and pepper, mix well, and roast for 15 minutes. Cook pasta until al dente, reserving pasta water. Mix pasta with pesto, pasta water, roasted veggies, cherry tomatoes, and black olives. Adjust seasoning and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Boiling, Mixing
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Red Pesto Pasta, Roasted Veggies, Mediterranean Pasta Recipe, Vegetarian Pasta Dish
