Roasted Spring Vegetable Pesto Pasta

Name: Roasted Spring Vegetable Pesto Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 zucchini, thinly sliced and quartered; 1 yellow squash, thinly sliced and quartered; 12 ounces (340 g) asparagus*, tough ends removed and sliced; 12 Kalamata olives, sliced in half; 1 teaspoon red pepper flakes (reduce or omit if sensitive to heat); 2-4 tablespoons extra-virgin olive oil; salt, to taste; 8 ounces (225 g) gluten-free or regular pasta of choice; 1/2 cup Nut-Free Vegan Pesto

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Caitlin Shoemaker

pesto pasta vegan pesto pasta

Ingredients

Remove All · Remove Spices · Remove Staples

1 zucchini, thinly sliced and quartered1 yellow squash, thinly sliced and quartered12 ounces (340 g) asparagus*, tough ends removed and sliced12 Kalamata olives, sliced in half1 teaspoon red pepper flakes (reduce or omit if sensitive to heat)2-4 tablespoons extra-virgin olive oilsalt, to taste8 ounces (225 g) gluten-free or regular pasta of choice1/2 cup Nut-Free Vegan Pesto

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Instructions

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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.