Creamy Pesto Vegetable Pasta

Creamy Pesto Vegetable Pasta recipe is a quick Mediterranean dinner. Made with roasted veggies, pesto and goat cheese, it is a perfect solution for healthy lunch meal prep or easy weeknight dinner.

Course Lunch or Dinner

Cuisine Italian/American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 546kcal

Author Heather

Ingredients

1 large red onion *cut into large dices about 2 1/2 cups
1 large yellow summer squash *sliced into 1/4 inch about 2 1/2- 3 cups
2 med zucchinis *sliced into 1/4 inch about 2 1/2- 3 cups
1 pint grape tomatoes
1 large orange bell pepper *cut into large dices about 1 1/2 cups
3 cups broccoli florets
1/4 cup avocado oil *or healthy high heat cooking oil of choice
2 tsp salt +more for pasta water
16 oz package pasta of choice
5-6 oz goat cheese (chevre) *crumbled
3/4 cup Toasted Walnut Pesto
2-3 tbsp pasta water

Instructions

Preheat oven to 400℉. Cut and prepare all vegetables.
Divide cut veggies among 2 large cookies sheets. Drizzle half of oil on each cookie sheet and sprinkle with salt. Gently toss to coat veggies with oil. Bake in a preheated oven for 15 mins or until veggies just start to soften (may take up tp 18 mins).
Meanwhile bring a large pot of water to boil. Once boiling heavily salt water with 1/4- 1/2 cup salt (should taste like sea water). Cook pasta to al dente following directions on package making sure to reserve 2-3 tbsp pasta water.
While pasta is cooking add pesto to a large mixing bowl. Crumble in goat cheese. Add roasted veggies, cooked pasta and pasta water to bowl. Stir well and serve warm. Also tastes great cold.

Notes

*Please use as many organic ingredients as possible.*

Nutrition