Hello Healthy Meal Preppers!

Fresh, vibrant, and bursting with flavor, this Basil Pesto Pasta with Roasted Veggies is a delicious way to enjoy a wholesome and satisfying meal. Al dente pasta is tossed in a rich, homemade basil pesto and paired with tender, caramelized roasted vegetables for the perfect balance of freshness and depth. Every bite is packed with bright herbs, nutty Parmesan, and a hint of garlic.

What makes this dish special is its versatility—customize it with your favorite veggies and protein for an easy meal that suits any occasion. Ready in just 30 minutes, this simple yet flavorful pasta is perfect for busy weeknights or a cozy dinner. Let’s dig in.

Basil Pesto Pasta with Roasted Veggies Recipe:

Per serving: 536 Calories • 42.7g Carbs (9.1g Fiber) • 36.7g Fat • 12.3g Protein

5 minutes to prep , 20 minutes to cook

Ingredients

Scaled to 1 serving

• 1/3 medium Zucchini (65 g)
  (Sliced)

• 1/3 medium Squash (65 g)
  (Sliced)

• 3/16 onion Onions (55 g)
  (Red, chopped)

• 1/2 medium Red bell pepper (60 g)
  (Chopped)

• 1 1/16 tsp Avocado oil (4.7 g)

• 3/16 tsp Salt (1 g)

• 1/16 tsp Pepper (0.2 g)

• 2/3 cup Whole wheat pasta (93 g)
  (16 oz)

• 1/3 cup Sauce, pesto, Classico, basil pesto, ready-to-serve (83 g)

• 2/3 tbsp Parmesan cheese (3.3 g)

Directions

Directions are for original recipe of 6 serving

1. Preheat oven to 400.

2. Place zucchini, squash, red onion, and bell peppers on a baking sheet. Season with avocado oil, salt, and pepper. Toss to coat. Bake for 20 minutes. Remove from oven and set aside.

3. Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta when done and reserve ½ cup of cooking liquid.

4. In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid. Toss to coat. Serve. Top with parmesan cheese if desired.