Roasted Zucchini Pesto Pasta

Name: Roasted Zucchini Pesto Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300g pasta (penne or spaghetti); 2 medium zucchini, sliced; 1 cup basil pesto (store-bought or homemade); 2 tablespoons olive oil; Salt and pepper to taste; Grated Parmesan cheese for serving (optional)

Highlighted under: Healthy & Light

I love making Roasted Zucchini Pesto Pasta, especially during summer when fresh zucchini is plentiful. The combination of soft, roasted zucchini and vibrant basil pesto creates a dish that's bursting with flavor. It’s incredibly easy to prepare and brings a touch of elegance to any meal. I'm always amazed at how quickly this dish comes together, making it perfect for weeknight dinners or casual gatherings with friends. Trust me, once you've tried this recipe, you'll want to keep it in your repertoire for years to come!

Created by

Lydia Barrett

Last updated on 2026-01-15T13:46:15.052Z

When I first created this recipe, I wanted to find a way to elevate simple pasta dishes. Roasting the zucchini adds a wonderful depth of flavor and a lovely texture that contrasts with the chewy pasta. I remember experimenting with different herbs and decided that basil pesto was the ideal companion for the roasted vegetables, creating a harmony that feels luxurious yet is still incredibly simple.

One of my favorite tips is to roast the zucchini with a touch of olive oil and salt to ensure it caramelizes beautifully. This brings out the natural sweetness of the zucchini, further enhancing the dish. I often serve this pasta with a sprinkle of Parmesan cheese on top for an extra layer of flavor!

        Why You'll Love This Recipe
        Rich and vibrant flavors of fresh basil and roasted zucchini
Quick and easy to prepare, perfect for busy weeknights
Light yet satisfying, a great balance of taste and nutrition

      

The Role of Zucchini in Your Dish

Zucchini adds a wonderful texture and a lightness to this pasta dish. When roasted, it transforms into tender, flavorful bites that complement the rich basil pesto. For optimal results, choose medium-sized zucchinis as they have a balanced moisture content and flavor. If you find they are too watery, you can consider salting the slices before roasting to draw out excess moisture. Allow them to sit for about 10-15 minutes, patting them dry before drizzling with olive oil, which will result in better caramelization in the oven.

Another benefit of using zucchini is its versatility; not only does it provide health benefits, but it also soaks up the flavors of the pesto beautifully. If you're feeling adventurous, you can experiment with adding yellow squash or even roasting bell peppers alongside the zucchini for added color and sweetness. These variations will enhance the dish visually and add a delightful flavor complexity.

Perfecting Your Pesto

The type of pesto you choose can dramatically influence the final taste of this dish. Traditional basil pesto is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, if you are looking for a nut-free version, consider using sunflower seeds or nutritional yeast in place of the pine nuts. Homemade pesto can be adjustable; if it's too thick, add a bit more olive oil or a splash of lemon juice for brightness. When mixing it with the pasta, aim for a glossy finish, which indicates that it is properly coated.

If you have leftover pesto after making this dish, don’t let it go to waste! It can be stored in an airtight container in the refrigerator for up to a week or frozen in ice cube trays for longer storage. This way you’ll always have a quick flavor booster ready for your next meal.

Serving and Storing Tips

Serving Roasted Zucchini Pesto Pasta hot, garnished with freshly grated Parmesan, elevates its dish to a restaurant-quality experience. If you're preparing this for a gathering, consider offering extra toppings such as crushed red pepper, pine nuts, or a sprinkle of lemon zest to cater to different palates. Pair it with a light salad or garlic bread to create a fabulous meal that is sure to impress your guests.

Should you have leftovers, store the pasta in an airtight container in the refrigerator for up to three days. To reheat, gently sauté in a pan with a drizzle of olive oil over medium heat, adding a splash of water or more reserved pasta water to help revive the sauce. Avoid microwaving, as it can lead to overly sticky pasta. With this method, you'll preserve the dish's integrity and enjoy a delicious meal all over again.

Ingredients

Gather the following ingredients to get started:

Ingredients

300g pasta (penne or spaghetti)
2 medium zucchini, sliced
1 cup basil pesto (store-bought or homemade)
2 tablespoons olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

Make sure to have all ingredients ready before starting the cooking process.

Instructions

Follow these steps for a delicious Roasted Zucchini Pesto Pasta:

Roast the Zucchini

Preheat your oven to 200°C (400°F). Place the sliced zucchini on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the oven for 20 minutes or until golden and tender.

Cook the Pasta

While the zucchini is roasting, cook the pasta according to package instructions in salted water. Drain and reserve a cup of pasta water.

Combine Pesto and Veggies

In a large mixing bowl, combine the cooked pasta, roasted zucchini, and pesto. Add a splash of reserved pasta water if needed to help the sauce coat the pasta evenly. Toss well to combine.

Serve

Serve immediately, garnished with grated Parmesan cheese if desired.

Enjoy your meal with a side of crusty bread or a fresh salad!

Pro Tips

For extra flavor, consider adding toasted pine nuts or walnuts on top before serving.

Ingredient Substitutions

Aside from zucchini, consider incorporating other vegetables you have on hand. Asparagus, cherry tomatoes, or bell peppers can be fantastic additions that roast beautifully alongside the zucchini. If you need to make this dish gluten-free, swap out regular pasta for gluten-free options made from brown rice or quinoa; just make sure to check cooking times, as they can vary.

For a heartier version, you might add some protein, such as grilled chicken or chickpeas, tossed in before serving. Mushrooms could also introduce a savory depth that complements the pesto nicely. In each case, ensure any additional ingredients are cooked or roasted similarly to achieve a cohesive taste profile.

Make-Ahead Strategies

If you're short on time, you can prepare the roasted zucchini and pesto a day in advance. Store the zucchini in the refrigerator and reheat it gently before combining it with the freshly cooked pasta. For the pesto, if you opt for homemade, it thrives on being made ahead, allowing flavors to meld and deepen. Just remember to drizzle a little olive oil on top before sealing it to prevent browning.

This dish is also a fantastic candidate for meal prep. You can portion it out for lunches throughout the week, making sure to store the pasta and pesto separately to prevent it from becoming mushy. When ready to eat, combine during your lunch hour for a tasty, convenient meal that feels fresh.

Troubleshooting Common Issues

If you find the pasta isn’t holding the sauce well, it may be too dry. Don’t hesitate to add extra pasta water little by little until the sauce reaches your desired consistency. This can happen particularly if the pasta is overcooked or if you lose too much moisture during the blending of the pesto.

Alternatively, if the dish seems a bit bland, consider enhancing the seasoning. Add a pinch of salt, fresh black pepper, or even a squeeze of lemon juice to brighten flavors. These small adjustments can transform the dish, ensuring every bite is packed with flavor.

Questions About Recipes

→ Can I use other vegetables in this recipe?

Absolutely! Bell peppers, cherry tomatoes, or even asparagus can work well with this dish.

→ Is the pesto homemade?

You can use store-bought pesto or make your own using fresh basil, garlic, pine nuts, olive oil, and Parmesan.

→ Can I make this dish vegan?

Yes, just use a vegan pesto and skip the Parmesan cheese!

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.