Roasted Veggie Pasta

Featured in the Honolulu Star-Advertiser on July 11, 2018.



Roasted Veggie Pasta

  • 1 plum tomato, halved
  • 1 zucchini, diced
  • 1 green bell pepper
  • 1 onion, sliced into 1/2 inch pieces
  • 1 (16-ounce) box rotini pasta
  • Salt and pepper to taste
  • 3/4 cup bottled pesto sauce
  • 3 tablespoons olive oil


  1. Heat oven to 375°F.
  2. On a baking sheet, spread tomatoes, zucchini, bell pepper, and onion evenly.
  3. Sprinkle a little olive oil over them; season with salt and pepper.
  4. Roast in oven for about 30 minutes, or until cooked and slightly soft.
  5. Set aside.
  6. Cook pasta according to box directions, drain it and set it aside.
  7. In a medium bowl, combine roasted vegetables, pasta, pesto sauce and olive oil.
  8. Toss together and serve.

Serves 5.

Approximate Nutrient Analysis per serving (not including salt to taste):
600 calories, 26 g fat, 4.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 77 g carbohydrate, 2 g fiber, 5 g sugar, 16 g protein


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