Easy Pesto Pasta with Pan-Roasted Vegetables for those busy weekdays when you don’t have much time to cook but you don’t feel like ordering a takeaway. This is a simple, yet delicious and nutritious meal, ready in under 30 min, using just a few ingredients!
Easy Pesto Pasta with Pan-Roasted Vegetables
Prep time: 10 min
Cooking time: 15 min
Total time: 25 min
· 200g penne pasta · 1 small courgette · ½ aubergine · 2 tomatoes · 1 clove fresh garlic · 2 tbsp pesto · salt and pepper to taste · olive oil · optional: cherry tomatoes, fresh basil leaves, and Parmesan shavings for decoration
DIRECTIONS 1. Bring a large pot of water to the boil with some salt and cook the pasta to your taste. I usually cook the pasta al dente as I like the texture, but feel free to cook it longer if you prefer. 2. Cut the courgette and aubergine into semi-circles. Chop the tomatoes into bite-size chunks and chop the garlic finely. 3. Heat 1 tbsp of olive oil in a large, non-stick frying pan, add the courgettes and the aubergines and stir in the chopped garlic. Season with salt and pepper and stir fry until the veggies become tender. 4. Add the chopped tomatoes and the pesto and cook it for another minute. 5. Fold in the cooked pasta and plate straightaway. 6. For extra flavour and texture pop a few cherry tomatoes, Parmesan shavings, and basil leaves on the top.
Tip: Toasted pine nuts are also an amazing topping to this dish.
Tip: I used store-bought pesto in this recipe, but if you have time, you can make it fresh from scratch. A home-made pesto will enhance the taste and the green colour.
Did you try this recipe?
Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen