Easy Pesto Pasta with Roasted Vegetables
Yield: 6 servings Click here to view your Weight Watchers points and track it on your app.
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!