Roasted Vegetables Pasta with Pesto Pasta
Easy weeknight pasta with roasted vegetables and Kirkland pesto sauce
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)
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