Description
Indulge in the flavors of the season with this delicious Farmers’ Market Pasta featuring a vibrant mix of roasted vegetables tossed in a flavorful walnut pesto. This vegetarian dish is perfect for showcasing fresh produce and is sure to become a favorite in your recipe rotation.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as penne or fusilli)
Roasted Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (sliced)
- ½ red onion (sliced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Walnut Pesto:
- 1 cup fresh basil leaves
- ½ cup toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 clove garlic
- ½ cup olive oil
- Juice of ½ lemon
- Salt to taste
For Garnish:
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Vegetables: Toss cherry tomatoes, zucchini, squash, bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- Make Walnut Pesto: Combine basil, walnuts, Parmesan, garlic, lemon juice, and salt in a food processor. Slowly add olive oil until smooth.
- Combine: Toss pasta with roasted vegetables and walnut pesto. Garnish with Parmesan and fresh basil before serving.
Notes
- Feel free to swap in any seasonal vegetables.
- This dish is versatile and can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 6g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 10mg
