Roasted Vegetable Pesto Pasta

7 55 641
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 2
Roasted Vegetable Pesto Pasta
Health Rating


4 cup Baby spinach (or arugula)
4 large spear(s) Asparagus (chopped)
2 tbsp Extra virgin olive oil
1 pinch Sea salt (to taste)
1 tbsp Balsamic vinegar (optional)
227 gm Brown rice pasta (1 package - can use quinoa, lentil, kelp, mung bean, zucchini)
2 tbsp Basil pesto (or parsley pesto)


1. Preheat oven to 400F

2. Toss the large bowl of vegetables in olive oil and salt and roast in oven for about 30 minutes. (If you’re feeling it, drizzle some a little balsamic on the veggies before roasting).

3. Stir the greens in with the vegetables, once they are almost done.

4. Meanwhile, cook the noodles as directed. When draining, leave at least a couple tablespoons of cooking water in with the noodles.

5. Combine noodles with the pesto and roasted vegetables. season to taste.

Nutrition Facts

Per Portion

Calories 641
Calories from fat 221
Calories from saturated fat 27.2
Total Fat 24.5 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 180 mg
Potassium 433 mg
Total Carbohydrate 94 g
Dietary Fiber 4.6 g
Sugars 2.9 g
Protein 10.7 g

Dietary servings

Per Portion

Grain 4.2
Vegetables 2.5

Energy sources

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