Roasted Summer Pasta with Homemade Pesto has all the best summer produce and is topped with a delicious walnut parmesan pesto!

Summer is coming to a close, but we still have time for one last summery hurrah to all the tasty warm weather vegetables!

This recipe is absolutely divine. It makes me happy just thinking about having it for dinner, and oftentimes I’ll eat about half the bowl while I’m prepping it in the afternoon…

One of my favorite things about veggie filled pasta dishes is how versatile they are. If you’re making it in August, tomatoes and zucchini are what you want on your roasting pan, but if you want to give it a try in October, throw in some peas, spinach, and mushrooms!

When we’re meal planning for picky and experienced eaters alike, I love adding a recipe like this to my collection. If you have non vegetable lovers, no problem, they can pick around everything because it’s all in big roasted chunks.

I wouldn’t be surprised if a tomato ends up popping in their mouth though after they discover how darn good it tastes!

There are 3 main steps to making this recipe.

#1. Roasting the veggies in a hot oven with some olive oil and salt and peppers. I cut everything into large hunks and call it good. Easy!

#2. Whip up the pesto. I use my food processor or blender and it takes less than 5 minutes.

#3. Boil the pasta and mix everything together!

In all honestly, this recipe takes about 10 total minutes of hands on prep time. The rest is the time you spend waiting for your veggies to roast and your pasta to boil.

Hmmm, what could you do with that time? I know what I did with mine! Some furious kindle reading of my most recent favorite book…

You can serve this Roasted Summer Pasta with Homemade Pesto warm or cold… I prefer lukewarm day 2! It really does get better the longer it has time to sit and rest. Enjoy!

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Roasted Summer Pasta with Homemade Pesto

  • Author: Jessie


Roasted Summer Pasta with Homemade Pesto has all the best summer produce and is topped with a delicious walnut parmesan pesto!


  • 3 tablespoons olive oil (affiliate)
  • 2 cups cherry tomatoes (I like to use the multi-colored package)
  • 8oz button mushrooms, quartered
  • 2 medium zucchini, cut into ¼ inch thick half moons
  • Salt and pepper to taste
  • 16oz dried pasta (I like to use Rigatoni or a similar large tube shape)


  • 1 cup walnuts (affiliate)
  • 1 cup fresh basil and/or parsley
  • ⅓ cup olive oil (affiliate)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon, juiced
  • 2oz piece of fresh parmesan cheese


  1. Preheat oven to 425 degrees.
  2. Toss cherry tomatoes, quartered mushrooms, and zucchini pieces in a large bowl with olive oil. Sprinkle with salt and pepper to taste.
  3. Place on a large baking sheet and roast in the oven for 20-30 minutes, stirring veggies halfway through.
  4. While veggies are cooking, boil pasta in a large saucepan of water with 1 tablespoon salt. Drain and set aside.
  5. In a food processor or blender, pulse all ingredients for pesto until mixture is not quite smooth but all ingredients are well combined.
  6. Place roasted veggies, pasta, and pesto in a large bowl, stir to combine, then serve warm or refrigerate until ready to eat!


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.