Roasted Zucchini Pesto Pasta

Name: Roasted Zucchini Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 medium zucchinis, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 12 ounces pasta (such as fettuccine or penne); 1 cup basil pesto; Parmesan cheese for serving; Cherry tomatoes (optional)

Highlighted under: Healthy & Light

I love how vibrant and fresh this Roasted Zucchini Pesto Pasta tastes! The combination of earthy roasted zucchini and fragrant basil pesto creates a dish that's not just satisfying but also bursts with flavor. I often whip this up when I want something quick yet impressive, and it never disappoints. The lightly charred zucchini adds a wonderful depth that pairs perfectly with the nutty pesto sauce. It's a delightful way to enjoy a healthy meal without compromising on taste!

Created by

Clara Jennings

Last updated on 2026-01-15T13:37:15.323Z

When I first made this roasted zucchini pesto pasta, I was amazed at how the flavors melded together beautifully. The roasting of the zucchini creates a caramelized sweetness that contrasts perfectly with the savory pesto. I experimented with adding garlic to the pesto, which elevated the dish even further. I recommend letting the zucchini get nice and golden to enhance the taste!

This dish is a go-to for weeknight dinners and can easily be customized with your favorite vegetables or types of pasta. I've even added cherry tomatoes for an extra pop of color and flavor. Trust me, this recipe will become a staple in your kitchen!

        Why You'll Love This Recipe
        Fresh, wholesome ingredients that create a deliciously balanced meal
Vibrant colors and flavors that make for an enticing presentation
Quick to prepare, making it perfect for busy weeknights

      

Selecting the Right Zucchini

When making Roasted Zucchini Pesto Pasta, choosing the right zucchini is crucial for the dish's success. Look for medium-sized zucchinis, as they tend to be more flavorful and have fewer seeds than larger ones. The skin should be smooth and firm without any blemishes or soft spots. If you're feeling adventurous, consider using a mix of green and yellow zucchinis for added color and visual appeal.

For a variety of textures, you can also substitute a portion of the zucchini with other vegetables like bell peppers or eggplant. Keep in mind that these veggies may require different roasting times, so monitor them closely to avoid overcooking. This substitution allows for a delightful twist while maintaining the essential character of the dish.

Mastering the Pesto

The pesto is the heart of this dish, and homemade is always a treat. If you're short on time, store-bought pesto works wonders, but ensure it's of high quality for the best flavor. If you're using store-bought, choose one that uses fresh basil as the base. For an even fresher taste, consider adding a handful of raw nuts or extra garlic to enhance the complexity of the flavors.

For a nut-free version, substitute the pine nuts in traditional pesto with sunflower seeds or omit them altogether. Alternatively, you can create a creamy version by adding a few tablespoons of Greek yogurt or nutritional yeast to the mix. This will keep the rich and savory profile while catering to different dietary needs.

Serving Suggestions

To elevate your Roasted Zucchini Pesto Pasta, consider garnishing it with toasted pine nuts or walnuts for a delightful crunch. A squeeze of fresh lemon juice adds brightness that complements the pesto beautifully. Pairing this dish with a side of garlic bread or a simple arugula salad can round out your meal and add more textures to your dining experience.

If you're making this pasta for meal prep, serve it at room temperature or warm it gently on the stove, adding a splash of reserved pasta water to keep the sauce creamy. This dish can last in the fridge for up to three days, and it's a fantastic opportunity for a quick lunch. Simply reheat and garnish with fresh basil or additional cheese to refresh the flavors.

Ingredients

Gather these ingredients to create a delicious Roasted Zucchini Pesto Pasta:

Ingredients

3 medium zucchinis, sliced
2 tablespoons olive oil
Salt and pepper to taste
12 ounces pasta (such as fettuccine or penne)
1 cup basil pesto
Parmesan cheese for serving
Cherry tomatoes (optional)

Have everything ready? Let’s move on to the next step!

Instructions

Follow these simple steps to make the pasta:

Roast the Zucchini

Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced zucchinis with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes, until golden brown and tender.

Cook the Pasta

While the zucchini roasts, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

Combine and Serve

In a large bowl, combine the cooked pasta, roasted zucchini, and pesto. Mix well, adding reserved pasta water as needed to achieve your desired consistency. Serve with a sprinkle of Parmesan and cherry tomatoes if desired.

Enjoy your delicious Roasted Zucchini Pesto Pasta!

Pro Tips

For an extra kick, try adding red pepper flakes to the pesto or serving the dish with toasted pine nuts for added texture.

Making Ahead and Storing

This pasta dish is perfect for making ahead, as it stores well and the flavors meld beautifully over time. After cooking, allow the pasta and zucchini to cool completely before transferring them to an airtight container. This dish will last in the refrigerator for up to three days. If you need a quick meal, you can reheat it in the microwave or on the stovetop, adding a little reserved pasta water to keep it moist.

If you're interested in freezing leftovers, it's best to freeze the pesto separately from the pasta and vegetables. Pasta tends to become mushy after freezing, so enjoy it fresh or store it in the fridge. The pesto can be frozen in ice cube trays, providing convenient portions for future recipes.

Adjusting Portions

This recipe serves four, but it can easily be scaled up or down based on your needs. If you're cooking for a crowd, double the ingredients and ensure you have a large enough baking sheet for the zucchini to roast evenly. Don't overcrowd the pan; this will lead to steaming instead of roasting, affecting the flavor and texture.

Conversely, if cooking for one or two, you can halve the recipe. Just be sure to adjust the cooking time slightly for the zucchini roast and pasta boiling, as smaller quantities may cook faster. Pay attention to visual cues and taste as you go to ensure the best results.

Flavor Variations

Feel free to customize this dish by adding proteins like grilled chicken, shrimp, or chickpeas for added nutrition. Simply prepare your protein of choice separately and mix it in with the pasta and pesto before serving. This makes the dish heartier and can help you adapt it to different dietary preferences.

Incorporating spices such as red pepper flakes or fresh herbs like parsley or oregano can introduce new layers of flavor. Additionally, experimenting with different types of pasta, such as whole wheat or gluten-free options, not only makes this dish more inclusive but can also add a unique texture that complements the creamy pesto.

Questions About Recipes

→ Can I use store-bought pesto?

Absolutely! Store-bought pesto is a great time-saver, and many brands offer delicious options.

→ What other vegetables can I add?

Feel free to experiment with vegetables like bell peppers, asparagus, or spinach to enhance flavor and nutrition.

→ Can I make this dish vegan?

Yes! Just use a vegan pesto and skip the Parmesan cheese or substitute with nutritional yeast.

→ How can I store leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.