Roasted Vegetables and Pesto Pasta

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 Roasteavd Vegetables and Pesto Pasta

I cannot believe September is already over! I’ve started to plan my fall recipes, which means the local tomatoes, zucchini, eggplant, and peppers will soon be in short supply. While I am glad to see the summer heat dissipate, I hate to say goodbye to these delicious veggies. Hopefully you can squeeze this recipe in before the leaves start to change and the plants go out of season!

Sweet Pea Living | Roasted Vegetables and Pesto Pasta | Plant-Based Diet | Vegan

This recipe was a result of us having an abundance of delicious vegetables from my Aunt and Uncle’s garden a few weeks ago. I was looking for a quick way to incorporate them into our dinner one night (the more, the merrier right?) and luckily I found an extra jar of basil pesto in our pantry. The meal came together perfectly! I love easy recipes like this one.

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Look at those colors! The eggplant, zucchini, bell peppers, tomatoes, red onion, and snap peas compliment each other perfectly but their colors, tastes, and textures aren’t the only benefits to this meal. These vegetables are packed with dietary fiber, antioxidants, and anti-inflammatory benefits to help keep you healthy and feeling your best!

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I hope you have time to make this dish before all the delicious summer vegetables are gone! When you make this meal, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos. I cannot wait to see and hear about how much you love it.

Roasted Vegetables and Pesto Pasta


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 1 tbsp Extra Virgin Olive Oil (EVOO)
 1 red onion, diced
 1 red bell pepper, diced
 1 eggplant, chopped into bite-sized pieces
 2 zucchinis, chopped into bite-sized pieces
 2 large tomatoes, sliced into eighths
 1 cup snap peas
 1 lb whole grain pasta
 1 jar basil pesto
 1 oz goat cheese (optional)

INSTRUCTIONS
1

In a large nonstick skillet, heat EVOO, red onion, and red bell pepper over medium heat for 2-3 minutes.

2

Bring a pot of water to a boil and add pasta. Cook until al dente, according to cooking directions on box (usually 8-10 minutes).

3

Add eggplant, zucchini, tomatoes, and snap peas to nonstick skillet. Cook for 7-8 minutes, until vegetables soften. Use a spatula to break up the tomatoes.

4

Drain noodles and pour into a large bowl with the pesto. Gently toss. Serve underneath the roasted vegetables with crumbled goat cheese and enjoy!

Ingredients

INGREDIENTS
 1 tbsp Extra Virgin Olive Oil (EVOO)
 1 red onion, diced
 1 red bell pepper, diced
 1 eggplant, chopped into bite-sized pieces
 2 zucchinis, chopped into bite-sized pieces
 2 large tomatoes, sliced into eighths
 1 cup snap peas
 1 lb whole grain pasta
 1 jar basil pesto
 1 oz goat cheese (optional)

Directions

INSTRUCTIONS
1

In a large nonstick skillet, heat EVOO, red onion, and red bell pepper over medium heat for 2-3 minutes.

2

Bring a pot of water to a boil and add pasta. Cook until al dente, according to cooking directions on box (usually 8-10 minutes).

3

Add eggplant, zucchini, tomatoes, and snap peas to nonstick skillet. Cook for 7-8 minutes, until vegetables soften. Use a spatula to break up the tomatoes.

4

Drain noodles and pour into a large bowl with the pesto. Gently toss. Serve underneath the roasted vegetables with crumbled goat cheese and enjoy!

Roasted Vegetables and Pesto Pasta

Sweet Pea Living | Roasted Vegetables and Pesto Pasta | Plant-Based Diet | Vegan

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