Description
Pesto Spaghetti with Roasted Zucchini & Cherry Tomatoes
Ingredients
12 oz spaghetti
1/2 cup basil pesto (store-bought or homemade)
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Salt and pepper to taste
Directions
Cook the spaghetti: Boil spaghetti in salted water according to package instructions. Drain and reserve 1/4 cup pasta water.
Roast the veggies: Preheat oven to 400°F (200°C). Toss zucchini slices and cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and slightly caramelized.
Toss with pesto: In a large skillet, combine cooked spaghetti, basil pesto, and reserved pasta water. Toss until evenly coated.
Add veggies: Gently fold in the roasted zucchini and cherry tomatoes.
Serve and garnish: Plate the pasta, sprinkle with Parmesan cheese, and top with fresh basil leaves.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380 kcal per serving
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