Roasted Vegetable Pesto Pasta

7 55 600
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 2
Roasted Vegetable Pesto Pasta
Health Highlights


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)
1 1/2 cup Pasta, penne, whole wheat, dry
2 tbsp Basil 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 600
Calories from fat 219
Calories from saturated fat 34
Total Fat 24.3 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 341 mg
Potassium 927 mg
Total Carbohydrate 83 g
Dietary Fiber 12.2 g
Sugars 5.6 g
Protein 18.1 g

Dietary servings

Per Portion

Grain 4.0
Vegetables 2.5

Energy sources


Meal Type(s)