Trader Joe's Pesto Pasta with Roasted Veggies
Trader Joe'sTrader Joe's Pesto Pasta with Roasted Veggies
Ingredients
For the Roasted Vegetables
- 2 zucchini, medium, chopped into 1/2-inch pieces
- 1 bell pepper, any color, chopped into 1/2-inch pieces
- 1 pint Campari tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pesto Pasta
- 1 pound Organic Black Pepper Barilotti Pasta
- 1 jar Organic Roasted Red Pepper and Almond Pesto Sauce
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chopped zucchini, bell pepper, and halved Campari tomatoes. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
⏱️ 3 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes, or until tender-crisp and slightly caramelized.
⏱️ 15 min•🌡️ 400
- 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the Trader Joe's Organic Black Pepper Barilotti Pasta and cook according to package directions until al dente.
⏱️ 10 min
- 5
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot.
⏱️ 1 min
- 6
Add the entire jar of Trader Joe's Organic Roasted Red Pepper and Almond Pesto Sauce to the pasta. Stir well to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Add the roasted vegetables to the pesto pasta and gently toss to combine.
⏱️ 1 min
- 8
Serve immediately, garnished with grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTrader Joe's Pesto Pasta with Roasted Veggies
For the Roasted Vegetables
- 2 zucchini, medium, chopped into 1/2-inch pieces
- 1 bell pepper, any color, chopped into 1/2-inch pieces
- 1 pint Campari tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pesto Pasta
- 1 pound Organic Black Pepper Barilotti Pasta
- 1 jar Organic Roasted Red Pepper and Almond Pesto Sauce
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chopped zucchini, bell pepper, and halved Campari tomatoes. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
⏱️ 3 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes, or until tender-crisp and slightly caramelized.
⏱️ 15 min•🌡️ 400 - 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the Trader Joe's Organic Black Pepper Barilotti Pasta and cook according to package directions until al dente.
⏱️ 10 min - 5
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot.
⏱️ 1 min - 6
Add the entire jar of Trader Joe's Organic Roasted Red Pepper and Almond Pesto Sauce to the pasta. Stir well to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Add the roasted vegetables to the pesto pasta and gently toss to combine.
⏱️ 1 min - 8
Serve immediately, garnished with grated Parmesan cheese.
⏱️ 1 min