Roasted Veggie Pesto Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 vegetarian-inspired pasta (gluten-free, high-protein) ready in about 45 minutes blends spaghetti, medium 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.

Ingredients

• 12 oz spaghetti
• 2 medium zucchini
• 1 red bell pepper
• 1.5 cups cherry tomatoes
• 2 cups packed fresh basil
• 3 tbsp pine nuts
• 4 tbsp olive oil
• 1 lemon
• 3 cloves garlic
• 1/4 cup vegetable broth

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.