Step 1

Preheat the oven to 400F and set a 9×13″ or similar sized pan aside.

Step 2

add the zucchini, squash, asparagus, olives, red pepper flakes, and a generous pinch of salt to the baking dish. Drizzle with olive oil, then mix well and spread evenly across the bottom of the pan. Bake on the top rack of the oven for 30 minutes, mixing the vegetables once halfway through.

Step 3

in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain the pasta and set aside.

Step 4

carefully remove the roasted vegetables from the oven, then add in the cooked pasta and pesto. Stir well, until the pesto is evenly incorporated. Season with extra salt to taste if necessary, then serve warm. Leftovers will keep in the fridge for up to 4 days.