Description
Roasted Summer Pasta with Homemade Pesto has all the best summer produce and is topped with a delicious walnut parmesan pesto!
Ingredients
Scale
- 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)
PESTO
Instructions
- Preheat oven to 425 degrees.
- Toss cherry tomatoes, quartered mushrooms, and zucchini pieces in a large bowl with olive oil. Sprinkle with salt and pepper to taste.
- Place on a large baking sheet and roast in the oven for 20-30 minutes, stirring veggies halfway through.
- While veggies are cooking, boil pasta in a large saucepan of water with 1 tablespoon salt. Drain and set aside.
- In a food processor or blender, pulse all ingredients for pesto until mixture is not quite smooth but all ingredients are well combined.
- Place roasted veggies, pasta, and pesto in a large bowl, stir to combine, then serve warm or refrigerate until ready to eat!
Notes
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.