Basil Pesto Pasta with Roasted Vegetables
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
1.77 oz
Basil
2 cloves
garlic
1.06 oz
Pine Nuts
1.77 oz
parmesan cheese
2.03 fl oz
olive oil
1 tsp
Salt
0.5 tsp
Black pepper
10.59 oz
pasta
7.06 oz
zucchini
5.30 oz
Red Bell Pepper
5.30 oz
yellow bell pepper
7.06 oz
Cherry Tomatoes
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Process until smooth.
Step 3
Cook the pasta according to the package instructions. Drain and set aside.
Step 4
In a large baking dish, toss the zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes with olive oil, salt, and black pepper. Roast in the preheated oven for 20 minutes.
Step 5
In a large bowl, combine the cooked pasta, roasted vegetables, and basil pesto. Toss until well coated.
Step 6
Serve the Basil Pesto Pasta with Roasted Vegetables hot and enjoy!
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
50 g
(200
kcal)
| Calories | 19.845 kcal | 0.99% |
| Vitamin A | 0.6615 IU | 0.07% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.2205 g | 0.2% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 2.205 g | 0.44% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.441 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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