Sun-Dried Tomato Pesto Pasta with Roasted Vegetables Recipe

Indulge in the fresh and vibrant flavors of this sun-dried tomato pesto pasta with roasted vegetables. This recipe combines the richness of sun-dried tomato pesto with the earthiness of roasted vegetables and hearty whole grain pasta, making it a nutritious and satisfying meal for any day of the week.

Sun-Dried Tomato Pesto Pasta with Roasted Vegetables Recipe
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Some ingredients you may not commonly have at home are sun-dried tomatoes and whole grain pasta. Sun-dried tomatoes are typically found in the canned vegetable or Italian food aisles at most supermarkets. They are rich in flavor and bring a unique tartness to the dish. Whole grain pasta, a healthier alternative to regular pasta, can be found in the pasta aisle. It adds a nutty flavor and extra fiber which makes the dish more filling.

Ingredients for Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Sun-dried tomatoes: These tomatoes are dried out in the sun or dehydrator, concentrating their flavors and giving them a chewy texture.

Basil leaves: Fresh basil leaves provide a sweet, minty flavor that complements the tanginess of the sun-dried tomatoes.

Almonds: These nuts provide a crunch and a subtle, sweet flavor that adds depth to the pesto.

Garlic: An aromatic that gives the pesto a punch of savory flavor.

Fresh lemon juice: Adds brightness and acidity to balance the flavors of the pesto.

Whole grain pasta: Whole grain pasta offers a nutritious alternative to white pasta, adding a slightly nutty flavor and chewy texture to the dish.

Zucchini, yellow squash, bell pepper, and onion: These vegetables add color, texture, and healthy nutrients to the dish. When roasted, they become caramelized and sweet.

One reader, Corene Huff says:

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This sun-dried tomato pesto pasta with roasted vegetables recipe is a game-changer! The flavors are so vibrant and the roasted veggies add a delightful crunch. The pesto is a burst of tangy goodness. It's a perfect dish for a cozy dinner or a gathering with friends. Highly recommend!

Corene Huff

Key Techniques for Crafting Sun-Dried Tomato Pesto Pasta

How to roast vegetables: Preheat the oven to 425 degrees F. Whisk together the olive oil and balsamic vinegar. Combine the diced zucchini, yellow squash, bell pepper, and onion on a baking sheet. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper, and toss until evenly coated. Bake for 30 to 40 minutes, tossing halfway, until golden and cooked through.

How to cook pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about 1 cup of pasta cooking water. Transfer the cooked pasta to a large serving bowl.

How to make sun-dried tomato pesto: Toast the almonds in a small skillet over medium-low heat for about 4 minutes, stirring frequently until fragrant. In a food processor, combine the sun-dried tomatoes and their oil, basil, toasted almonds, garlic, lemon juice, salt, and red pepper flakes. Blend until mixed and relatively smooth. Drizzle in the olive oil while running the machine and blend until a smooth consistency is reached. If adding parmesan, stir it into the pesto. Taste and adjust seasoning as needed.

How to toss the pasta with pesto and vegetables: Pour the pesto into the warm pasta and drizzle in ¼ cup reserved cooking water. Toss to combine, adding more splashes of cooking water to thin as necessary. Toss in the roasted vegetables, sprinkle with chopped fresh basil, and serve.

How To Make Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

This pesto pasta makes use of sun-dried tomatoes in its sauce. This vegetarian dish is packed with squash, zucchini, bell peppers, onions and more.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

For Sun-Dried Tomato Pesto:

  • 7ozsun-dried tomatoes,DeLallo, packed in oil
  • 1cupbasil leaves,packed fresh, plus extra for garnishing
  • ¼cupalmonds,slivered
  • 4clovesgarlic,to taste
  • 1tbspfresh lemon juice
  • ½tspsalt,to taste
  • pinchred pepper flakes
  • ¼cupextra-virgin olive oil
  • ½cupparmesan,freshly grated or nutritional yeast, optional

For Pasta and Roasted Vegetables:

  • 8ozwhole grain pasta
  • 1zucchini,medium, diced
  • 1yellow squash,medium, diced
  • 1red bell pepper,or orange or yellow, medium diced
  • 1onion,yellow or white medium, diced
  • 2tbspolive oil
  • 2tbspbalsamic vinegar
  • salt
  • ground black pepper

Instructions

Roast vegetables:

  1. Preheat oven to 425 degrees F. Whisk together the olive oil and balsamic vinegar.

  2. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss until the vegetables are evenly coated.

  3. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.

Pasta:

  1. Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.

Pesto:

  1. Toast the almonds in a small skillet over medium-low heat for about 4 minutes, stirring frequently, until fragrant and starting to turn golden on the edges.

  2. In the bowl of a food processor or a blender might work, too, combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, ¼ teaspoon salt, and a pinch of red pepper flakes.

  3. Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until a relatively smooth, pesto-like consistency is reached. If adding Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary.

  4. Pour the pesto into the warm pasta and drizzle in ¼ cup reserved cooking water. Toss to combine, adding more splashes of cooking water to thin as necessary. Toss in the roasted vegetables.

  5. Sprinkle with some chopped fresh basil and serve.

Nutrition

  • Calories: 479.19kcal
  • Fat: 21.51g
  • Saturated Fat: 4.43g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.92g
  • Polyunsaturated Fat: 2.91g
  • Carbohydrates: 62.48g
  • Fiber: 7.30g
  • Sugar: 16.22g
  • Protein: 17.65g
  • Cholesterol: 8.43mg
  • Sodium: 610.56mg
  • Calcium: 265.49mg
  • Potassium: 1715.67mg
  • Iron: 5.81mg
  • Vitamin A: 98.31µg
  • Vitamin C: 55.91mg

Mastering the Art of Roasting Vegetables

When roasting your vegetables, it's important to cut them into uniform pieces. This ensures that they all cook evenly and at the same rate. Also, don't overcrowd the pan. Giving the vegetables space allows them to roast and caramelize rather than steam. This will give your vegetables a delicious, slightly charred flavor that pairs perfectly with the sun-dried tomato pesto.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and store the vegetables and sun-dried tomatoes in advance to save time during meal prep.

One-pot cooking: Consider cooking the pasta and roasting the vegetables simultaneously to streamline the cooking process.

Use store-bought pesto: If short on time, consider using store-bought sun-dried tomato pesto instead of making it from scratch.

Batch cooking: Make a larger quantity of the sun-dried tomato pesto and store it for future use to save time on busy days.

Efficient multitasking: While the vegetables are roasting, use that time to prepare the sun-dried tomato pesto and cook the pasta simultaneously.

Quick-cooking pasta: Opt for quick-cooking pasta varieties to reduce the overall cooking time for the dish.

Pre-cut vegetables: Consider using pre-cut vegetables from the grocery store to minimize prep time.

Streamlined cleanup: Clean as you go to minimize the post-cooking cleanup time and effort.

Time-saving tools: Utilize kitchen tools such as a food processor or blender to expedite the pesto-making process.

Substitute Ingredients For Sun-Dried Tomato Pesto Pasta with Roasted Vegetables Recipe

  • sun-dried tomatoes - Substitute with rehydrated tomatoes: Rehydrated tomatoes can be used as a substitute for sun-dried tomatoes. Simply soak the dried tomatoes in warm water for about 20 minutes to rehydrate them before using in the pesto.

  • basil leaves - Substitute with spinach leaves: Spinach leaves can be used as a substitute for basil leaves in the pesto. They provide a similar green color and mild flavor.

  • almonds - Substitute with pine nuts: Pine nuts can be used as a substitute for almonds in the pesto. They have a similar rich and nutty flavor that complements the other ingredients.

  • fresh lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for fresh lemon juice to add acidity and brightness to the pesto.

  • parmesan - Substitute with pecorino: Pecorino cheese can be used as a substitute for parmesan in the pesto. It has a similar salty and tangy flavor that enhances the pesto.

  • whole grain pasta - Substitute with gluten-free pasta: Gluten-free pasta can be used as a substitute for whole grain pasta for a gluten-free option.

  • zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini in the roasted vegetables for a similar texture and flavor.

  • yellow squash - Substitute with butternut squash: Butternut squash can be used as a substitute for yellow squash in the roasted vegetables for a slightly sweeter flavor and creamy texture.

  • red bell pepper - Substitute with orange bell pepper: Orange bell pepper can be used as a substitute for red bell pepper in the roasted vegetables for a similar flavor and color.

  • olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil for a milder flavor and higher smoke point when roasting the vegetables.

Presentation Tips for Sun-Dried Tomato Pesto Pasta

  1. Elevate the plating: When presenting the dish, carefully arrange the pasta and vegetables on the plate to create an aesthetically pleasing composition. Pay attention to the balance of colors and shapes to create a visually stunning dish.

  2. Garnish with fresh basil: Add a pop of color and a burst of fresh flavor by garnishing the dish with vibrant, fragrant basil leaves. This simple addition will enhance the overall presentation and provide a delightful aroma.

  3. Incorporate texture: Consider adding a crunchy element, such as toasted breadcrumbs or pine nuts, to provide a textural contrast to the dish. This will elevate the dining experience and add complexity to each bite.

  4. Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the pasta, vegetables, and pesto to stand out. Thoughtful placement can create a sense of elegance and sophistication.

  5. Highlight the sun-dried tomatoes: Showcase the star ingredient by strategically placing a few whole or halved sun-dried tomatoes on top of the dish. This draws attention to the key flavors and adds a touch of sophistication to the presentation.

  6. Emphasize the roasted vegetables: Arrange the roasted vegetables in an artful manner, ensuring that each type of vegetable is showcased prominently. This highlights the freshness and natural beauty of the ingredients.

  7. Consider the plate shape and color: Select a plate that complements the colors of the dish and enhances the overall presentation. The right plate can elevate the visual appeal and create a harmonious canvas for the culinary masterpiece.

  8. Add a drizzle of olive oil: Just before serving, delicately drizzle a small amount of high-quality olive oil over the dish. This final touch adds a glistening sheen and a touch of richness to the presentation.

Essential Kitchen Tools for Making Pesto Pasta

  • Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It is essential for making the sun-dried tomato pesto in this recipe.
  • Blender: A blender is used to blend the ingredients for the sun-dried tomato pesto into a smooth and consistent texture.
  • Large rimmed baking sheet: A large rimmed baking sheet is used to roast the vegetables in the oven, providing enough space for even cooking and to catch any juices or oils that may run off.
  • Skillet: A skillet is used to toast the almonds for the sun-dried tomato pesto, bringing out their nutty flavor and adding a crunchy texture to the pesto.
  • Large pot: A large pot is used to boil the pasta, providing enough space for the pasta to cook evenly and preventing it from sticking together.
  • Tongs: Tongs are used to toss the roasted vegetables halfway through cooking, ensuring that they cook evenly and preventing them from sticking to the baking sheet.
  • Serving bowl: A large serving bowl is used to combine the cooked pasta with the sun-dried tomato pesto and roasted vegetables before serving.

Storage and Freezing Guidelines for Pesto Pasta

  • Let the pasta cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 4 days.
  • The sun-dried tomato pesto can be stored separately in a jar or airtight container in the refrigerator for up to a week. Make sure to cover the surface of the pesto with a thin layer of olive oil to prevent oxidation.
  • If you want to freeze the pesto, omit the parmesan cheese and add it later when you're ready to use the pesto. Transfer the pesto to a freezer-safe container or ice cube tray, cover tightly with plastic wrap or lid, and freeze for up to 3 months.
  • To freeze the roasted vegetables, let them cool completely before transferring them to a freezer-safe bag or container. Remove as much air as possible from the bag before sealing it tightly. Freeze for up to 3 months.
  • When ready to use frozen pesto or vegetables, thaw them overnight in the refrigerator or at room temperature for a few hours. Reheat the vegetables in a skillet or microwave until heated through, and toss with freshly cooked pasta and thawed pesto.
  • If you have leftover pasta with pesto and vegetables already mixed together, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed.

How To Reheat Leftover Pasta Dishes

  • To reheat leftover sun-dried tomato pesto pasta with roasted vegetables, start by placing the desired amount of pasta in a microwave-safe bowl. Add a splash of water or olive oil to help moisten the pasta and prevent it from drying out during reheating.
  • Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave the pasta on high power for 1-2 minutes, stirring halfway through, until it's heated through and steaming.
  • Alternatively, you can reheat the pasta on the stovetop. Place the desired amount of pasta in a saucepan or skillet over medium-low heat. Add a splash of water or olive oil to the pan, then cover and heat the pasta for 5-7 minutes, stirring occasionally, until it's heated through and steaming.
  • If the pesto has thickened or dried out during storage, you can revive it by stirring in a small amount of olive oil or pasta cooking water until it reaches the desired consistency.
  • To help the roasted vegetables retain their texture and flavor, it's best to reheat them separately from the pasta. Spread the vegetables out on a baking sheet and place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until they're heated through and slightly crispy.
  • Once the pasta and vegetables are reheated, toss them together in a large bowl until well combined. If desired, you can add a sprinkle of fresh basil leaves or grated Parmesan cheese on top for extra flavor and freshness.
  • If you have access to a toaster oven or air fryer, you can also use these appliances to reheat the pasta and vegetables. Simply place the desired amount of pasta and vegetables in the appliance, set the temperature to 350°F (175°C), and heat for 5-10 minutes, or until everything is heated through and slightly crispy.

Fascinating Fact About Sun-Dried Tomatoes

Sun-dried tomato pesto pasta with roasted vegetables is a versatile dish that can be served warm or cold, making it a great option for meal prep.

Budget-Friendly: Is This Pasta Recipe Cost-Effective?

This sun-dried tomato pesto pasta with roasted vegetables recipe offers a high degree of cost-effectiveness. The use of affordable ingredients such as pasta, zucchini, yellow squash, and bell pepper makes it budget-friendly. The dish provides a balance of nutrition and flavor, making it a suitable option for a household. The approximate cost for a household of 4 people is around $15, resulting in a high cost-effectiveness rating of 9.

Is This Pasta Recipe Healthy or Unhealthy?

The sun-dried tomato pesto pasta with roasted vegetables recipe is a relatively healthy dish, thanks to its use of whole grain pasta, nutrient-dense vegetables, and heart-healthy ingredients like almonds and olive oil. The sun-dried tomatoes provide a concentrated source of antioxidants, while the basil and garlic offer anti-inflammatory properties. The inclusion of zucchini, yellow squash, bell pepper, and onion contributes to the dish's fiber content and provides a variety of vitamins and minerals.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

  • Reduce the amount of parmesan cheese or opt for a lower-fat alternative to decrease the overall fat and calorie content
  • Use a smaller portion of pasta and increase the amount of roasted vegetables to create a more balanced meal
  • Consider using a whole grain pasta variety that is higher in fiber and protein, such as quinoa or chickpea pasta
  • Experiment with adding other nutrient-dense ingredients, such as spinach, kale, or roasted eggplant, to further boost the nutritional value of the dish

To make this already healthy recipe even more nutritious, you could:

  • Incorporate a lean protein source, such as grilled chicken or tofu, to increase the protein content and make the meal more satiating
  • Sprinkle some toasted pine nuts or pumpkin seeds over the finished dish for added crunch and healthy fats
  • Serve the pasta with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette to add more fiber and antioxidants to the meal
  • Use a smaller amount of high-quality, extra-virgin olive oil in the pesto and for roasting the vegetables to ensure you're getting the most beneficial compounds without overdoing it on the calories

Editor's Take on This Delightful Pasta Dish

The sun-dried tomato pesto pasta with roasted vegetables recipe is a delightful combination of flavors and textures. The sun-dried tomato pesto adds a rich, tangy depth to the dish, complemented by the sweetness of the roasted vegetables. The use of whole grain pasta adds a nutty flavor and hearty texture, making this dish both satisfying and nutritious. The recipe's clear instructions make it accessible for home cooks, and the final dish is a beautiful, vibrant plate that is sure to impress. Overall, this recipe is a winner for a delicious and wholesome meal.

Enhance Your Sun-Dried Tomato Pesto Pasta with Roasted Vegetables Recipe with These Unique Side Dishes:

Garlic Bread: Savory garlic breadsticks with a parmesan and herb crust
Caesar Salad: Crisp romaine lettuce tossed in a creamy Caesar dressing with homemade croutons
Grilled Asparagus: Tender asparagus spears grilled to perfection and drizzled with a balsamic glaze

Explore Similar Pasta Recipes

Grilled Vegetable and Quinoa Salad: This refreshing salad combines grilled vegetables with protein-packed quinoa for a satisfying and nutritious meal.
Mango Salsa Chicken: Add a tropical twist to your chicken dish with this flavorful mango salsa that pairs perfectly with grilled or baked chicken.
Butternut Squash Soup: Warm up with a comforting bowl of butternut squash soup, seasoned with aromatic spices and finished with a dollop of creamy yogurt.
Berry Cobbler: Indulge in a sweet and tangy berry cobbler, topped with a buttery and crumbly crust for the perfect dessert to satisfy your sweet tooth.

Appetizer and Dessert Ideas to Complement Your Pasta

Appetizers:
Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a delicious mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to start off any meal.
Caprese Skewers: Create a colorful and refreshing appetizer with these Caprese skewers, featuring cherry tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze. A delightful way to kick off any gathering.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth!
Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying dessert. The combination of sweet and tart flavors will leave you wanting more!

Why trust this Sun-Dried Tomato Pesto Pasta with Roasted Vegetables Recipe:

This recipe offers a delightful combination of flavors and textures, making it a must-try for any pasta lover. The homemade sun-dried tomato pesto is bursting with the rich umami of sun-dried tomatoes and the freshness of basil, perfectly complemented by the nutty crunch of almonds. The roasted vegetables add a delightful sweetness and depth, while the whole grain pasta provides a hearty and wholesome base. With the careful balance of flavors and the use of quality ingredients such as Parmesan and balsamic vinegar, this recipe promises a satisfying and memorable dining experience.

If you're curious to learn more or have questions about this Sun-Dried Tomato Pesto Pasta with Roasted Vegetables recipe, head over to the Recipe Sharing section of our forum and join the conversation!
FAQ:
Can I use a different type of pasta for this recipe?
Yes, you can use any type of pasta you prefer. Whole grain pasta is a healthy option, but feel free to use regular pasta or even gluten-free pasta if you have dietary restrictions.
Can I make the sun-dried tomato pesto in advance?
Absolutely! You can make the sun-dried tomato pesto ahead of time and store it in an airtight container in the refrigerator for up to a week. Just make sure to give it a good stir before using it in the recipe.
Can I omit the almonds from the sun-dried tomato pesto?
Certainly! If you have a nut allergy or simply prefer not to use almonds, you can omit them from the pesto. You can substitute with pine nuts, cashews, or simply leave them out altogether for a nut-free version.
Can I add other vegetables to the roasted vegetable mix?
Of course! You can customize the roasted vegetable mix to your liking. Feel free to add vegetables like cherry tomatoes, eggplant, or mushrooms. Just be mindful of the cooking time for each vegetable and adjust as needed.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan. Simply omit the parmesan cheese from the sun-dried tomato pesto, or substitute it with nutritional yeast for a cheesy flavor. Additionally, ensure the pasta you use is vegan-friendly, and you'll have a delicious vegan dish.

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