Roasted Vegetable Pesto Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with oven-roasted cherry tomatoes, garlic, zucchini, and peppers, then dressed with pesto and cream. The oven does most of the work, making it an easy weeknight meat-free meal with bright, layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g (10.5 oz) cherry tomatoes (sliced in half)
- 2 tsp cornflour (cornstarch in US)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 2 garlic cloves (peeled)
- 1 red onion (peeled and chopped into bite-size chunks)
- 1 courgette ((zucchini) chopped into bite-size chunks)
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 2 tbsp olive oil
- 400 g (14 oz) pasta shapes (such as spiralli)
- 3 tbsp pesto
- 4 tbsp double (heavy) cream
- a small bunch of basil leaves
- 2 tbsp grated Parmesan
- 1 tbsp toasted pine nuts
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 481mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 134mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.