Name: Easy Pesto Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz. medium shells; 1 zucchini, cut into bite size pieces; 1 red pepper, cut into bite size pieces; 1/2 red onion, cut into bite size pieces; 10 oz. cherry tomatoes; 1 clove garlic, minced; 1/4 cup pesto; Salt and pepper, to taste

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This easy pesto pasta dish is ready in under 30 minutes!

This dish combines the rich, aromatic flavors of pesto with fresh, roasted vegetables and your favorite pasta for a meal that’s as delicious as it is simple to prepare.

It’s Weight Watchers friendly but also a recipe the whole family will love.

The Ingredients

Pasta: I used medium shells. You can choose the type you prefer.

Whether it’s spaghetti, fettuccine, or penne, each one offers a unique texture that pairs beautifully with pesto.

Pesto: I used store-bought pesto to save time.

Vegetables: I used zucchini, red pepper, red onion, and cherry tomatoes.

Garlic: Fresh garlic cloves are a great addition to almost any pasta dish.

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How to Make Easy Pesto Pasta with Roasted Vegetables

Cut the vegetables into bite-size pieces, place them on a baking sheet, spray with olive oil, and season with salt and pepper.

Roast the vegetables for 15 minutes at 400 degrees F. Stir the vegetables halfway through.

While the vegetables were roasting I boiled a pot of water and cooked the noodles according to the directions on the box.

Cut the cherry tomatoes in half, then add them to a nonstick pan over medium heat. Cook for 5 minutes, then add the garlic and cook for 1 minute.

By this time the vegetables were done roasting. I added the pesto to the tomatoes, then the pasta and finally the vegetables. I stirred it all together and dinner was served!

Click here to view your Weight Watchers points and track it on your app.

Serving Suggestions

Once your easy pesto pasta is ready, consider adding garnishes or additional toppings to elevate the dish.

A sprinkle of grated Parmesan cheese adds a salty, savory note that pairs beautifully with pesto.

Freshly cracked black pepper and a drizzle of extra virgin olive oil can also enhance the flavors. For a bit of crunch, try topping the pasta with toasted pine nuts.

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

8 oz. medium shells
1 zucchini, cut into bite size pieces
1 red pepper, cut into bite size pieces
1/2 red onion, cut into bite size pieces
10 oz. cherry tomatoes
1 clove garlic, minced
1/4 cup pesto
Salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F.
Cook pasta according to the directions on the box, then drain.
Put zucchini, red pepper and red onion on a baking sheet. Spray with olive oil spray and season with salt and pepper. Put in the oven for 15 minutes, stirring half way through.
Cut the cherry tomatoes in half. Add them to a heated pan sprayed with olive oil spray. Cook for 5 minutes, then add the minced garlic. Let cook for 1 minute, then add the pesto.
Stir in the pasta and the roasted vegetables. Add salt and pepper if necessary. Enjoy!

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!