Roasted Vegetable Pasta with Basil Pesto

Serves 4


1.5 cups (dry) whole wheat penne pasta

1 large zucchini, sliced

1 large yellow squash, sliced 

1 cup asparagus, trimmed and quartered 

1/2 cup red onion, sliced

1/2 cup red or green bell peppers, sliced 

1-2 Tbsp basil pesto sauce

grated parmesan cheese (for topping)

garlic powder, salt, and pepper to taste


1. Preheat oven to 400 degrees F. Place all sliced vegetables (zucchini, yellow squash, asparagus, red onion, bell peppers) together on a baking sheet sprayed with nonstick cooking spray. Season as desired with a light drizzle of olive oil (about 1 Tbsp), and a pinch of garlic powder, salt and pepper. 

2. Bake vegetables for 20-25 minutes.

3. Prepare penne pasta by bringing pot of water to boil. Cook 10-12 minutes (until al dente) and drain. Mix roasted vegetables in with pasta and add about 1 Tbsp of basil pesto sauce. Toss together to coat and serve with parmesan cheese sprinkled on top.