Sun-Dried Tomato & Roasted Veggie Fusilli
A vibrant pasta dish with roasted cherry tomatoes, zucchini, and basil pesto, finished with a sprinkle of pine nuts for crunch. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs fusilli, cherry tomatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 fusilli
- 2 cups cherry tomatoes
- 1 medium zucchini
- 3 tbsp olive oil
- 2 tbsp sun-dried tomatoes
- 1/4 cup basil pesto
- 1/4 cup pine nuts
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes, 1 medium sliced zucchini, and 3 tbsp olive oil with salt and pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: While vegetables roast, bring a large pot of salted water to a boil. Add 12 oz fusilli and cook for 8 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 3: In a large bowl, combine drained fusilli, roasted vegetables, 2 tbsp chopped sun-dried tomatoes, 1/4 cup basil pesto, and 1/2 cup reserved pasta water. Toss vigorously until sauce coats pasta evenly, adding more pasta water if needed.
- Step 4: Transfer to a serving dish, top with 1/4 cup toasted pine nuts, and garnish with extra pesto and cracked black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Roasted Veggie Fusilli take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato & Roasted Veggie Fusilli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fusilli from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Roasted Veggie Fusilli?
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 Sun-Dried Tomato & Roasted Veggie Fusilli 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 Sun-Dried Tomato & Roasted Veggie Fusilli 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
