This roasted vegetable pesto pasta is a great way to use up all the leftover veggies in your refrigerator. Roasting brings out the sugars in the vegetables and completely transforms them in the best way possible. The whole crushed garlic pieces turn into nutty, earthy golden nuggets that you’ll be digging through your bowl to find (hands down the best part of this meal). And of course Kirkland pesto from Costco is top notch and takes this dish to a whole ‘nother level.
What do I need to roast vegetables?
All you need to make roasted vegetables is a large baking sheet or pan, olive oil, seasonings, and of course your vegetables. Line your baking sheet with parchment paper and spread your chopped vegetables evenly. Be sure to coat the vegetables generously and evenly with oil and season with salt, pepper, and whatever seasonings you prefer.
How to roast vegetables in the oven
Try not to crowd the pan if you want your veggies get a nice crisp (use 2 pans if needed). Crowding the pan will cause the veggies to steam and become soggy. If you want to ensure all the vegetables cook evenly, you can start by cooking your starchy, root vegetables (carrots, potatoes, beets, etc) first then add in the cruciferous vegetables (broccoli, zucchini, brussel sprouts) later on.
Tips for roasting vegetables
- Roast your vegetables at a high heat at around 400 to 425 degrees Fahrenheit. Take the pan out of the oven halfway through the roasting process to give the vegetables a quick shake or flip.
- Use a generous amount of oil (about 1/4 cup for each large baking sheet) and season generously with salt and pepper. You can use any other dry seasonings you’d like such as garlic powder, onion powder, red pepper flakes. Oregano, Italian seasoning, etc. Add a few sprigs of fresh herbs like rosemary, thyme, or oregano if you have it.
How does Costco's Kirkland pesto compare with other brands?
You can always make your own pesto from scratch but I always keep a jar of Kirkland pesto in my fridge or freezer. It’s perfect for busy weeknights or anytime you need some pesto to add to a sandwich.
Costco’s Kirkland Signature Basil Pesto is one of our favorite Costco products. It uses Genovese basil from Italy and pine nuts instead of walnuts which you’ll often find in other store-bought brands. It also contains enough pesto to make multiple batches of pasta or whatever pesto-laden dish your heart desires. You can also transfer any remaining pesto into zip loc bags and store in the freezer to prolong the shelf life. You can read more about Kirkland pesto and different ways to enjoy it here.
Roasted Vegetables Pasta with Pesto Pasta
Equipment
- large baking pan
- large pot
Ingredients
- 16 oz pasta Cooked according to package instructions for al dente
- 1 medium red onion, chopped
- 1 garlic bulb About 8-10 garlic cloves. Use more or less according to your preference
- 1/4 cup carrot, chopped
- 1.5 cups broccoli, chopped
- 1 small zucchini, chopped
- 1 large medium tomato Or 1 cup cherry tomatoes
- 1/4 cup olive oil
- 1.5 tsp salt Plus additional for pasta water
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes Use more or less according to preferred level of spice
- 1 cup Kirkland pesto
- 1/2 cup Parmigiano-Reggiano, grated
- Extra virgin olive oil to garnish
Instructions
- Chop vegetables to equal sizes and spread evenly on a large baking pan lined with parchment paper. Start with starchy root vegetables first then add cruciferous vegetables about 10 minutes later. Do not crowd the pan as it will create steam and result in soggy vegetables. Use an additional baking pan if needed.
- Coat the vegetables generously with olive oil and season with salt, pepper, and red pepper flakes. Use your hands to ensure everything is well mixed. Bake at 425 degree Fahrenheit for 30 minutes.
- Cook your pasta in salted water according to package instructions for al dente. Drain and return to the pot and mix in the pesto.
- Once the vegetables have roasted, add to pasta and mix together.
- Top each bowl with Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Garnish with extra red pepper flakes before serving (*optional)
