Description
This roasted vegetable pasta recipe makes it easy to eat the rainbow! This colorful, veggie-packed dish is perfect for a quick weeknight meal!
Ingredients
Units
Scale
- 12oz whole wheat pasta
- 1 red bell pepper chopped into 1” pieces
- 1 red onion sliced into 1” pieces
- 1 small zucchini, sliced into 1” pieces
- 1 small yellow squash sliced into 1” pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 cup basil pesto
- Optional: Parmesan cheese, crushed red pepper flakes
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, toss the vegetables with the olive oil and Italian seasoning.
- Spread onto a baking sheet lined with parchment paper and avoid crowding the vegetables. You may need to use two baking sheets.
- Bake for 15 minutes.
- Flip the vegetables and continue to roast for 5-10 minutes until lightly browned.
- Cook the pasta according to the package directions.
- Remove the vegetables from the oven and combine with cooked pasta. Stir in pesto and season with salt and pepper to taste.