Pesto Pasta with Roasted Vegetables
This meal gives you a good variety of colorful vegetables, as well as plant-based protein from the chickpea pasta. You can substitute for regular pasta or whole wheat pasta if you dislike chickpea pasta, but you will miss out on the protein and will therefore feel less satiated. Based off the Pesto Pasta Salad recipe from Debra Klein.
Serves: 4
Time: 30-40 mins
Ingredients
- 8-10 oz rotini chickpea pasta
- 1/2 cup (or 1 small jar) basil pesto
- 1 large zucchini (or 2 small)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 purple onion
- 1 TBS olive oil
- 1 tsp Italian spices
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Prep Oven & Water: Preheat the oven to 425°F and line a baking sheet with parchment paper. Get a pot of water boiling on the stove for the pasta.
- Prep the Veggies: Chop the veggies into bite-sized pieces and place in a large bowl. Toss the veggies with the olive oil, Italian seasoning, salt, and pepper.
- Roast the Veggies: Dump the veggies out onto the baking sheet and roast for 15-20 mins, or until tender.
- Cook the Pasta: Cook the pasta according to the package directions. Save 1/4 to 1/2 cup of pasta water before draining.
- Prep the Sauce: Whisk the pesto and pasta water together.
- Combine and Serve: Combine the cooked pasta, pesto sauce, and roasted veggies together in a large bowl and mix well. Add more salt and pepper to taste, and serve!