Pesto Spaghetti with Roasted
Zucchini and Cherry Tomatoes
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving ½ cup of pasta water. - Roast the vegetables:
- Preheat your oven to 400°F (200°C).
- Place the zucchini slices and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper.
- Roast for 15-20 minutes, or until the zucchini is golden and the tomatoes are slightly blistered.
- Combine the pasta and pesto:
- In a large pan or mixing bowl, toss the cooked spaghetti with the basil pesto. If needed, add a splash of reserved pasta water to loosen the sauce.
- Assemble the dish:
- Gently fold in the roasted zucchini and cherry tomatoes.
- Transfer to a serving dish and garnish with fresh basil leaves and grated Parmesan cheese.
- Serve and enjoy:
Serve warm as a main course or alongside your favorite protein.
Conclusion
Pesto Spaghetti with Roasted Zucchini and Cherry Tomatoes is a delightful combination of fresh flavors and vibrant colors. It’s a versatile, wholesome dish that’s easy to prepare yet sophisticated enough to impress. Pair it with a crisp white wine or sparkling water for a refreshing dining experience!
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