Pesto Veggie Sheet-Pan Pasta

Short Description

A vibrant, weeknight-friendly dinner that marries roasted seasonal vegetables with al dente pasta and a blanket of fragrant basil pesto—all baked on a single sheet pan for minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

• Efficiency in one pan: Roast the vegetables and finish the pasta all on the same sheet, sparing you extra pots.

• Customizable: Swap in the vegetables you have on hand or use your favorite pesto variety.

• Balanced and nutritious: A hearty ratio of veggies to pasta delivers fiber, vitamins, and satisfying texture.

• Ideal for meal-prep: The dish reheats beautifully for quick lunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dry short pasta such as penne or rigatoni

• Cherry tomatoes

• Zucchini

• Red and yellow bell peppers

• Red onion

• Broccoli florets

• Olive oil

• Salt and freshly ground black pepper

• Dried oregano

• Basil pesto (store-bought or homemade)

• Reserved pasta cooking water

• Grated Parmesan cheese

• Fresh basil leaves (garnish)

• Optional: crushed red-pepper flakes for heat

Directions

1. Preheat & Prepare

   • Heat the oven to 220 °C (425 °F).

   • Line a large rimmed sheet pan with parchment for easy cleanup.

2. Par-Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Cook the pasta for 6 minutes—about two minutes shy of al dente.

   • Drain, reserving 60 ml (¼ cup) of the starchy water.

3. Roast the Vegetables

   • Spread tomatoes, zucchini, peppers, onion, and broccoli on the sheet pan.

   • Drizzle with olive oil, season with salt, pepper, and oregano; toss to coat.

   • Roast for 15 minutes, stirring once midway, until starting to char at the edges.

4. Combine & Finish Baking

   • Reduce oven temperature to 200 °C (400 °F).

   • Add the partially cooked pasta to the sheet pan.

   • In a small bowl, whisk pesto with the reserved pasta water; drizzle evenly over pasta and vegetables.

   • Gently toss everything on the pan, spreading into an even layer.

   • Sprinkle with Parmesan and return to the oven for 8–10 minutes, until pasta is tender and the sauce bubbles.

5. Serve

   • Garnish with fresh basil and extra Parmesan.

   • Add a pinch of red-pepper flakes if you enjoy mild heat.

Servings and Timing

• Yield: 4 generous servings

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Whole-grain upgrade: Substitute whole-wheat pasta for added fiber (add 2–3 minutes to par-boil time).

• Gluten-free: Use a certified gluten-free pasta and verify the pesto ingredients.

• Protein boost: Stir in roasted chickpeas or shredded rotisserie chicken during the final bake.

• Vegan: Choose dairy-free pesto and omit Parmesan, finishing with nutritional yeast instead.

• Seasonal twist: In autumn, swap zucchini and tomatoes for cubes of butternut squash and Brussels sprouts.

Storage/Reheating

• Refrigerate in an airtight container for up to 3 days.

• Reheat portions in a microwave (60–90 seconds) or in a 175 °C (350 °F) oven, covered, for 10 minutes—add a splash of water to loosen the pesto.

• Freeze (without basil garnish) for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

How do I keep the pasta from drying out in the oven?

Tossing with reserved pasta water and pesto adds moisture, and the relatively short second bake prevents over-drying.

Can I skip the par-boil step?

Not recommended; starting with uncooked pasta would require more liquid and a longer bake, risking mushy vegetables.

What pasta shapes work best?

Short, sturdy shapes—penne, rigatoni, fusilli, or cavatappi—coax sauce into their ridges and hold up to roasting heat.

Is homemade pesto necessary?

Store-bought pesto is perfectly fine. Choose a brand with bright green color and fresh basil aroma for best flavor.

How can I make the dish lighter?

Reduce pesto to ½ cup and replace half the olive oil with vegetable broth before roasting vegetables.

What vegetables are unsuitable for sheet-pan roasting?

Very watery vegetables like cucumber or delicate leafy greens wilt rather than roast and are better added fresh at the end.

Can I add cheese other than Parmesan?

Yes—crumbled feta or small mozzarella pearls added during the final minutes will melt into creamy pockets.

How do I avoid overcrowding the pan?

Use a half-sheet pan (about 46 × 33 cm). If vegetables overlap, divide between two pans to ensure caramelization.

Is this recipe spicy?

The base version is mild. Optional crushed red-pepper flakes let diners adjust heat to taste.

What wine pairs well?

A chilled glass of Sauvignon Blanc or a light Pinot Grigio complements the pesto’s herbal notes and the dish’s roasted flavors.

Conclusion

Pesto Veggie Sheet-Pan Pasta streamlines dinner into a colorful, crave-worthy meal with a fraction of the effort and cleanup of traditional stovetop methods. Keep the technique in your repertoire and enjoy effortless adaptability season after season.