Basil Pesto Pasta with Roasted Veggies
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 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 400°F (200°C).
Step 2
In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Process until smooth to make the pesto sauce.
Step 3
Cook the pasta according to 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 15-20 minutes, or until the vegetables are tender.
Step 5
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and pesto sauce. Toss until well coated.
Step 6
Serve the basil pesto pasta with roasted veggies hot and enjoy!
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 14.112 kcal | 0.71% |
| Vitamin A | 0.6615 IU | 0.07% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 3.087 mg | 3.43% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.2205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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