Basil Pesto Pasta with Roasted Vegetables

serious summer perfection proper here! The satisfactory issue approximately this recipe is the veggies could without problems be substituted to some thing suits your fancy. (aka.. in case you don’t like one of the vegetables in here.. add something else!)

you may observe this recipe calls for mini bell peppers. have you seen them inside the grocery store? i have been kinda captivated with them these days. they may be so adorable, (something mini is :)) exquisite to have accessible as a snack, and cook like rockstars at the grill or within the oven. And i like that they come in more than one hues! things look way higher and  a whole lot extra attractive when the colours are popping off the plate, am I right?

anyhow, they are right over with the aid of the normal bell peppers ad are available a touch bag with approximately 15-20 mini peppers. Get em’! you will love them!

good enough, lower back to this recipe. Its a amazing simple weeknight meal which you’re circle of relatives will love. The taste from the sparkling basil and lemon lighting fixtures up this dish and all of the colourful roasted greens leaves you feeling complete and glad inside the best way viable! Bon urge for food!

INGREDIENTS

• 2 yellow squash, sliced
• 1 red onion, cut into 1” cubes
• Homemade Basil Pesto
• 2 zucchini, sliced
• 1 lb. of whole wheat penne pasta
• 1 teaspoon of salt
• 1/2 teaspoon of ground pepper
• 15–20 mini bell peppers (assorted peppers), tops cut off
• 2 tablespoons of olive

INSTRUCTIONS

1. Preheat oven to four hundred.
2. region zucchini, squash, crimson onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
3. Bake for 20 mins. cast off from oven and set aside.
4. deliver a pot of water to a boil. upload pasta and prepare dinner till al dente, in step with package deal directions.
5. Drain pasta when completed and reserve half of cup of cooking liquid.
6. In a big bowl upload cooked pasta, roasted greens, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
7. Serve. top with extra parmesan cheese if preferred.