Pesto Pasta with Roasted Summer Veggies

Quick and Easy Summer Pasta.

Oftentimes when it comes to dinnertime, both my husband and I are really hungry, and would like to sit down to a lovely and delicious plate and possibly a glass of wine… but we’ve been busy all day and just don’t want to go out to pick up any ingredients. BUT alas!! It’s summer on the East End. A few days prior, I bought gorgeous fresh baby veggies at Sang Lee Farms. My only tip for this recipe is buy what is fresh and “in season” and be open and flexible, because truly, anything goes. This dish takes under 1/2 hour to prepare.

Fresh summer vegetables

1/2 lb pasta

2-3 tbsp extra virgin olive oil

2 tbsp pesto

1/4+ cup grated parmesan

Salt + pepper to taste

1 tbsp fresh chopped Italian parsley; I’ve also added basil and chives when I have them growing in my herb pots

Cut vegetables in half or quarters lengthwise and spread out in a single layer in a baking dish. Drizzle with olive oil and sprinkled with coarse salt.

Place into preheated oven-- 375 degrees. They will need about 20 minutes, tops. Take them out when they are browning on top, you can smell them, and if you pierce with a fork they are soft, but still firm.

While the veggies are roasting, put up a pot of water for pasta--I use a thicker pasta like Fusilli or Rotini, but your favorite will be perfect. Cook the pasta al dente.

Meanwhile place a skillet with a little olive oil, and some chopped garlic on a low heat. When the pasta is done, use a slotted utensil to move it from the water into the heated olive oil.

Add 2 tablespoons of your favorite prepared pesto. Of course you can make your own, but freshly made pesto of many varieties is available at farm stands and grocers which makes this dish super easy. Mix while on low heat. Add a bit of salt to taste. Add parmesan cheese now, keeping a little aside to sprinkle on top of the prepared plates.

Take the vegetables out of the oven. Place the pasta onto the plate and add roasted vegetables on top of the pasta.

Add freshly grated parmesan cheese and chopped fresh parsley on top.

YUMMALICIOUS!! I serve with a slice of focaccia and a glass of chilled sauvignon blanc.

Serves 2