Roasted Veggie Pesto Pasta Primavera

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta dish featuring caramelized seasonal vegetables tossed in a fresh basil pesto, finished with a touch of lemon zest for brightness. This pasta (gluten-free, high-protein) ready in about 45 minutes blends spaghetti, zucchini, red bell pepper 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 520 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.

Prep: 20 min Cook: 25 min Serves 4 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 sliced zucchini, 1 diced bell pepper, and 1.5 cups cherry tomatoes with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes until edges are caramelized and tender.
  2. Step 2: While vegetables roast, blend 2 cups packed basil, 3 tbsp pine nuts, 1 minced garlic clove, 1/4 cup grated Parmesan, and 2 tbsp olive oil with 1/4 cup vegetable broth until smooth, scraping down sides.
  3. Step 3: Cook 12 oz spaghetti in salted boiling water for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  4. Step 4: Toss roasted vegetables and cooked pasta with pesto sauce, adding reserved pasta water 1 tbsp at a time until creamy. Squeeze 1 tbsp lemon juice over top and toss until evenly coated.

Frequently asked questions

How long does Roasted Veggie Pesto Pasta Primavera take to make?

Total time is about 45 minutes (20 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 Roasted Veggie Pesto Pasta Primavera?

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 Roasted Veggie Pesto Pasta Primavera?

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 Roasted Veggie Pesto Pasta Primavera 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 Roasted Veggie Pesto Pasta Primavera gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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