Description
Pesto Spaghetti with Roasted Zucchini & Cherry Tomatoes
Ingredients
12 oz spaghetti
1/2 cup basil pesto (store-bought or homemade)
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Salt and pepper to taste
Directions
Cook the spaghetti: Boil spaghetti in salted water according to package instructions. Drain and reserve 1/4 cup pasta water.
Roast the veggies: Preheat oven to 400°F (200°C). Toss zucchini slices and cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and slightly caramelized.
Toss with pesto: In a large skillet, combine cooked spaghetti, basil pesto, and reserved pasta water. Toss until evenly coated.
Add veggies: Gently fold in the roasted zucchini and cherry tomatoes.
Serve and garnish: Plate the pasta, sprinkle with Parmesan cheese, and top with fresh basil leaves.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 400°F (200°C) and start boiling a large pot of salted water for the pasta. While the oven heats, slice the zucchini and halve the cherry tomatoes. Toss them on a baking sheet with olive oil, salt, and pepper. Once the oven is ready, roast the vegetables for 15-20 minutes. Meanwhile, cook the spaghetti to al dente according to package directions. Just before draining, reserve 1/4 cup of the starchy pasta water—this is crucial for creating a silky sauce. In a large bowl or the empty pasta pot, combine the hot spaghetti, pesto, and the reserved water. Toss vigorously until the pasta is evenly coated. Finally, gently fold in the roasted vegetables.
Serving Suggestions
This vibrant pasta is a complete meal on its own, but it pairs beautifully with a simple side salad of arugula with a lemon vinaigrette. For added protein, top with grilled shrimp or shredded rotisserie chicken. Serve it family-style in a large, shallow bowl to showcase the colorful vegetables. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the herby pesto perfectly.
How-to Summary
In short: roast zucchini and tomatoes at 400°F, boil spaghetti while reserving pasta water, then toss everything together with pesto and cheese. The key steps are roasting for depth of flavor and using starchy pasta water to emulsify the sauce.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely! Penne, fusilli, or farfalle are excellent choices as their shapes hold the pesto and veggies well.
How can I make this dish vegan? Use a vegan pesto (often made with nutritional yeast instead of cheese) and skip the Parmesan garnish or use a plant-based alternative.
My pesto sauce seems too thick. What did I do wrong? You likely need more of the reserved pasta water. Add it a tablespoon at a time while tossing until the sauce reaches a creamy, clinging consistency.
Can I prepare components ahead of time? Yes. Roast the vegetables and store them separately in the fridge for up to 2 days. Reheat gently before combining with the freshly cooked pasta and pesto.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so revive it with a splash of water or olive oil when reheating.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is essential for helping the pesto coat the pasta evenly and create a cohesive sauce.
- Overcooking the vegetables: Roast just until tender and caramelized. Mushy zucchini will release too much water into the dish.
- Adding cold pesto to hot pasta: For best flavor integration, have your pesto at room temperature before tossing.
- Not seasoning the roasting vegetables: A good pinch of salt before roasting is key to enhancing their natural sweetness.
Conclusion
This Pesto Spaghetti with Roasted Zucchini & Cherry Tomatoes is a testament to how simple ingredients can create a spectacular meal. The method of roasting concentrates the flavors of the vegetables, which beautifully complements the fresh, herbal notes of the pesto. It’s a versatile, crowd-pleasing recipe that proves quick weeknight cooking doesn’t have to sacrifice depth or satisfaction. Mastering the few key techniques outlined here will ensure a perfect pasta dish every time.