Roasted Veggie Pesto Pasta with Cherry Tomatoes

Ingredients

• 250 g Cherry tomatoes
• 300 g Mixed vegetables (zucchini, bell pepper, red onion)
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 cloves Garlic(optional)
• 4 tbsp Pesto (basil pesto)
• 180 g Pasta (penne or fusilli)
• 0.25 cup Parmesan cheese, grated
• 10 g Fresh basil leaves(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Chop mixed vegetables into bite-size pieces; halve cherry tomatoes. Mince garlic if using.

2. 2

   On a sheet pan, toss cherry tomatoes and mixed vegetables with olive oil, salt, black pepper, and garlic (if using). Roast for 20 minutes, then stir and roast for 5 more minutes until tender and lightly blistered.

3. 3

   While vegetables roast, cook pasta in a large pot of salted boiling water until al dente (about 10–12 minutes). Reserve 1/2 cup pasta water, then drain.

4. 4

   Toss hot pasta with pesto and enough reserved pasta water to loosen. Fold in the roasted vegetables and cherry tomatoes.

5. 5

   Serve topped with grated parmesan and fresh basil. Adjust seasoning with a pinch of salt or pepper if needed.