Pesto Spaghetti with Roasted Zucchini and Cherry Tomatoes

Pesto Spaghetti with Roasted Zucchini and Cherry Tomatoes

Pesto Spaghetti with Roasted

Zucchini and Cherry Tomatoes

Pesto Spaghetti with Roasted Zucchini and Cherry Tomatoes

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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