Pesto Roasted Vegetable Cellentani
Discover the vibrant flavors of pesto roasted vegetable cellentani. A quick, easy, and delicious recipe for weeknight dinners or meal prep.
Ingredients
- 8 ounces cellentani pasta about 225 grams
- 1 medium zucchini chopped
- 1 red bell pepper chopped
- 1 small red onion chopped
- 1 cup cherry tomatoes halved
- 3 tbsp olive oil
- 1 cup basil pesto
- Salt and black pepper to taste
- Optional: Parmesan cheese and fresh basil for garnish
Instructions
Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- Place the chopped zucchini, red bell pepper, red onion, and cherry tomatoes on a large baking sheet.
- Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to ensure the vegetables are evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Cook the Pasta:
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Add the cellentani pasta and cook according to the package instructions until al dente.
- Reserve about ½ cup of the pasta cooking water, then drain the pasta.
Combine Pasta, Vegetables, and Pesto:
- In a large mixing bowl, combine the cooked pasta and roasted vegetables.
- Add the basil pesto and a few tablespoons of the reserved pasta water to help the sauce adhere to the pasta. Toss everything together until well combined.
Serve:
- Divide the pesto roasted vegetable cellentani among serving plates.
- Garnish with grated Parmesan cheese and fresh basil if desired.
- Serve warm and enjoy!
Notes
- Choosing the Right Vegetables: This recipe is highly adaptable. Use whatever vegetables are in season or available in your pantry. For a more earthy flavor, consider adding mushrooms or sweet potatoes.
- Pesto Variations: While classic basil pesto is the go-to choice, you can experiment with other variations like spinach pesto, arugula pesto, or even a nut-free version for allergies.
- Protein Boost: Add grilled chicken, shrimp, or crispy tofu for an extra protein punch. These additions pair beautifully with the roasted vegetables and pesto.
- Making it Vegan: Swap traditional pesto with a vegan pesto made from nutritional yeast instead of Parmesan cheese. This keeps the dish flavorful and suitable for vegan diets.
- Storage and Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to revive the pesto sauce.
- Meal Prep Friendly: Roast the vegetables and cook the pasta in advance. Store them separately and combine with fresh pesto just before serving for maximum freshness.