Description
Discover how to make delicious Pesto Pasta with Fresh Veggies that’s perfect for a quick and healthy meal. Get the recipe now!
Ingredients
- – 1 lb (454 g) rotini pasta
- – 2.5 cups (600 ml) quartered zucchini (from 1 large zucchini)
- – 4 cups (960 ml) quartered yellow squash (from 1 large yellow squash)
- – 1 pint (473 ml) cherry tomatoes
- – 1/4 cup (60 ml) olive oil
- – 1/2 teaspoon (3 ml) salt
- – 4 cups (960 ml) basil leaves (packed)
- – 2/3 cup (160 ml) goat cheese (crumbled)
- – 1/2 cup (120 ml) pumpkin seeds
- – 4 small garlic cloves
- – 1/2 cup (120 ml) olive oil
Instructions
- Set your oven to 375°F to warm it up.
- Combine the olive oil and salt in a 9×5 baking dish, then add the quartered zucchini, yellow squash, and cherry tomatoes. Mix the vegetables to ensure they are coated, and place them in the oven to bake for 45 minutes.
- While the vegetables are cooking, prepare the pasta following the instructions on the package, making sure to save ½ cup of the water from the pasta.
- To make the pesto, place the basil leaves, goat cheese, pumpkin seeds, and garlic cloves in a food processor or blender. Process or blend until finely chopped.
- Gradually add the olive oil while blending or pulsing until the mixture is smooth and well-combined.
- Once the vegetables have finished roasting, place the cooked pasta on top and add the freshly made pesto.
- Mix everything thoroughly, adding a bit of the reserved pasta water if needed to achieve the desired consistency for the pesto.
- Top with fresh basil leaves and additional goat cheese, then savor your dish!
Notes
- For a smoother pesto, increase the amount of goat cheese in the mixture.
- To enhance the nutty flavor, swap pumpkin seeds with pine nuts in the pesto.
- Add a pinch of crushed red pepper flakes for a spicy kick to the dish.
