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🍝 Roasted Vegetable Pasta Prep with Pesto

550 kcal · 40 min · 4 servings

Ingredients

• 300 g Penne pasta
• 200 g Zucchini
• 150 g Red bell pepper
• 100 g Onion
• 60 g Pesto Genovese
• 20 ml Olive oil
• 40 g Parmesan
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the zucchini and bell pepper. Cut them into coarse cubes. Cut the onion into wedges.
3. 3. Place the vegetables on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
4. 4. Roast the vegetables in the oven for 20 minutes, until soft and slightly caramelized.
5. 5. Cook the penne pasta in salted water al dente (firm to the bite). Drain it.
6. 6. Mix the hot pasta with the roasted vegetables in a large bowl.
7. 7. Stir in the Pesto Genovese until the pasta is evenly coated. If it is too thick, add a spoonful of pasta water.
8. 8. Grate the Parmesan over the pasta and serve warm or cold for meal prep.

Nutrition per serving

• kcal: 550
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 65 g