Delicious, Simple Recipe for Pesto Pasta

As summertime approaches every year, I crave pesto! And there's something about the combo of pasta, an herb-based sauce, and vegetables that is so refreshing. Our vegetarian recipe for pesto pasta has fresh, roasted veggies and is ready is 28 minutes or less! Note: This post may contain affiliate links.

2 cups cherry tomatoes halved

½ - 1 red onion sliced

1 summer squash cut into semi-circles

½ Tablespoon olive oil 

1 teaspoon salt

½ teaspoon pepper

16 ounce pasta we used fusilli

1 ⅔ cup pesto our pesto recipe yields this exact amount

parmesan cheese

🥄 Kids Step: Cutting the veggies! While the oven heats up, your kids can use one of our fave kids' knives: Curious Chef Knives, Opinel Le Petit Chef Knife, or Made for Me's Beginner Chef Knife. My son also sneaks a bunch of tomatoes while he's cutting, which I'm definitely not mad about.

🥄 Roasting Tip: Cut your tomatoes length-wise so they hold their juices in better while being roasted. Make sure they lie cut-side-up on your sheet pan.

🥄 Kids Step: Ummmm...my kids are always up for tasting the pasta to see if it's done, but like every 2 minutes 😂

Check out our Spinach Pesto Recipe for some serious deliciousness! I'm telling ya, it's our pesto that really *makes* this dish!

🥄 Kids Step: Your kiddo can stir everything together until "it's all green."

Full Recipe Available: https://platein28.com/delicious-simple-recipe-for-pesto-pasta/