Italian-Style Roasted Vegetable and Pesto Penne
Al dente penne pasta tossed with oven-roasted seasonal vegetables and a vibrant homemade basil pesto for a fresh and colorful vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes blends penne pasta, small, cut into thin wedges red onion, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 460 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 large, diced into 1/2-inch pieces red bell pepper
- 1 small, cut into thin wedges red onion
- 1 cup, halved cherry tomatoes
- 3 tbsp olive oil
- 1 1/2 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated parmesan cheese
- 2, minced garlic cloves
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 large diced red bell pepper, 1 small red onion cut into wedges, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are tender and edges caramelize.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated parmesan cheese, 2 minced garlic cloves, 1 tbsp lemon juice, 1/4 cup water, 1 tbsp olive oil, and 1/2 tsp salt. Pulse until smooth but still slightly textured.
- Step 4: In a large bowl, combine cooked pasta, roasted vegetables, and pesto. Toss gently adding reserved pasta water 2 tbsp at a time until the sauce coats the pasta evenly. Adjust seasoning with 1/4 tsp black pepper if needed before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian-Style Roasted Vegetable and Pesto Penne take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian-Style Roasted Vegetable and Pesto Penne?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian-Style Roasted Vegetable and Pesto Penne?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian-Style Roasted Vegetable and Pesto Penne for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian-Style Roasted Vegetable and Pesto Penne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
