Spaghetti with Pesto and Roasted Vegetables
Introduction
Spaghetti with pesto and roasted vegetables is a delightful dish that brings a burst of flavors and colors to your plate. Its a versatile meal that can cater to various dietary needs, whether youre a vegetarian, vegan, or simply someone who enjoys fresh, healthy ingredients. This recipe combines the aromatic richness of basil pesto with the natural sweetness of roasted vegetables, making it a wholesome option for any day of the week. Join us as we explore this vibrant dish that not only tantalizes your taste buds but also fills your kitchen with delightful aromas.
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
To prepare delicious spaghetti with pesto and roasted vegetables, gather the following ingredients:
- For the Pesto:
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 1/3 cup pine nuts (or walnuts for a twist)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/2 cup olive oil
- Salt and pepper to taste
- For the Roasted Vegetables:
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Spaghetti:
- 12 ounces spaghetti (or pasta of your choice)
- Fresh basil leaves for garnish
- Additional grated Parmesan cheese for serving
Equipment
To make this spaghetti dish, you will need the following equipment:
- Large pot for boiling spaghetti
- Colander for draining pasta
- Baking sheet for roasting vegetables
- Mixing bowl for pesto
- Food processor or blender
- Tongs or spatula for tossing vegetables
- Serving dish
Step-by-Step Instructions
1. Prepare the Roasted Vegetables
Begin by preheating your oven to 425ยฐF (220ยฐC). While the oven is heating:
- On a baking sheet, combine the sliced red bell pepper, diced zucchini, diced yellow squash, cherry tomatoes, and chopped onion.
- Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables out in a single layer to ensure even roasting.
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
2. Cook the Spaghetti
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti in a colander.
3. Prepare the Pesto
In a food processor or blender, combine the fresh basil leaves, minced garlic, pine nuts, and grated Parmesan cheese. Pulse until the ingredients are finely chopped.
With the food processor running, slowly stream in the olive oil until the pesto is well blended. Scrape down the sides as needed. Add salt and pepper to taste.
4. Combine Pasta, Pesto, and Vegetables
In a large mixing bowl, combine the cooked spaghetti with the prepared pesto. Add roasted vegetables to the pasta and gently toss to combine. If the mixture seems dry, add reserved pasta water, a little at a time, until the desired consistency is reached.
5. Serve
Transfer the spaghetti with pesto and roasted vegetables to a serving dish. Garnish with fresh basil leaves and an additional sprinkle of grated Parmesan cheese. Enjoy immediately!
Variations
This recipe is highly adaptable! Here are some variations to consider:
- Protein Additions: Add grilled chicken, shrimp, or chickpeas for an extra protein punch.
- Different Vegetables: Substitute other seasonal vegetables such as asparagus, eggplant, or broccoli for the roasted veggies.
- Pesto Alternatives: Experiment with arugula, spinach, or sun-dried tomatoes for different pesto flavors.
- Whole Grain or Gluten-Free Pasta: Swap regular spaghetti with whole grain or gluten-free options as needed.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop, adding a splash of water or olive oil to loosen the pasta and prevent it from drying out.
Serving Suggestions
Spaghetti with pesto and roasted vegetables can be served on its own or accompanied by a side salad or garlic bread for a complete meal. Here are a few serving suggestions:
- Side Salad: Pair with a simple green salad dressed with olive oil and balsamic vinegar.
- Wine Pairing: Enjoy with a chilled white wine, such as Sauvignon Blanc, which complements the flavors of the pesto.
- Herbed Croutons: Top with homemade or store-bought herbed croutons for added crunch.
Conclusion
Spaghetti with pesto and roasted vegetables is not just a meal; it is an experience that brings together the best of wholesome ingredients. Easy to prepare and bursting with taste, this dish is perfect for weekday dinners, gatherings, or meal prep. Feel free to experiment with the ingredients and make it your own. With this guide in hand, youโre ready to create a dish that will appeal to family and friends alike. Enjoy your culinary journey!