Garden Pesto Pasta

A bowl of Garden Pesto Pasta with roasted vegetables and fresh basil on top, served on a marble countertop. — Freshly tossed Garden Pesto Pasta with roasted veggies and Parmesan, perfect for an easy, flavorful dinner.

Garden Pesto Pasta is everything you love about a vibrant, fresh, and comforting pasta dish—tossed in creamy basil pesto and loaded with oven-roasted vegetables. This easy weeknight meal is bursting with flavor, yet feels light and satisfying. Whether you’re using homemade pesto or your favorite store brand, this dish comes together in under 30 minutes and is perfect year-round.

With juicy cherry tomatoes, zucchini, and red peppers, this pasta captures the best of the season. Plus, the roasted veggies add a touch of caramelized sweetness that perfectly complements the bold, garlicky pesto. Tossed with your favorite pasta and finished with Parmesan and basil, it’s an easy win for any night of the week.

Interestingly, pesto originated in Genoa, Italy, and traditionally includes pine nuts, basil, garlic, olive oil, and Parmigiano. Its name comes from the Italian verb “pestare,” meaning “to pound”—a nod to how it was originally made by hand with a mortar and pestle.

Garden Pesto Pasta brings that tradition to your kitchen with a modern, veggie-packed twist.

Recipe Yield: 4 servings

INGREDIENTS

12 oz pasta (fusilli or penne)
2 cups cherry tomatoes, halved
1 medium zucchini, sliced into half-moons
1 small red bell pepper, chopped
2 tbsp olive oil
Salt and black pepper, to taste
1 cup homemade or high-quality store-bought basil pesto
½ cup reserved pasta water
¼ cup grated Parmesan
Fresh basil, for garnish

INSTRUCTIONS

1. Preheat and prep vegetables:
Preheat your oven to 425°F. On a parchment-lined baking sheet, toss cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread evenly and roast for 18–20 minutes until caramelized and tender.

2. Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve ½ cup of the pasta water before draining.

3. Combine pasta and pesto:
Return drained pasta to the pot. Over low heat, stir in the pesto and a splash of reserved pasta water. Mix gently to create a silky, cohesive sauce that clings to the noodles.

4. Add vegetables and cheese:
Toss in the roasted vegetables and grated Parmesan. Stir until everything is evenly coated and warmed through. Adjust consistency with more pasta water if needed.

5. Plate and garnish:
Transfer to a serving dish or individual bowls. Top with fresh basil and a little extra Parmesan, if desired.

Helpful Tips to Perfect This Recipe

Use Fresh Pesto Only: Homemade or refrigerated pesto yields the best flavor—avoid jarred pesto with added preservatives or fillers.
Roast Veggies Until Golden: Slight caramelization adds depth. Don’t overcrowd the pan so they roast, not steam.
Reserve Pasta Water: The starch in pasta water helps create a creamy, emulsified pesto sauce—don’t skip it!

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