# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 1 red onion, sliced
05 - 2 cups cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pasta
09 - 12 ounces penne or fusilli pasta
→ Pesto
10 - 1/2 cup basil pesto, store-bought or homemade
→ Garnish
11 - 1/4 cup grated Parmesan cheese, optional
12 - Fresh basil leaves for serving
# How To Make It:
01 - Set oven to 425°F and allow to reach full temperature.
02 - Spread zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
03 - Roast vegetables for 20 minutes until they begin to soften and develop color.
04 - Add cherry tomatoes, toss gently, and continue roasting for 10 additional minutes until all vegetables are tender with light browning. Transfer to a large bowl, preserving any pan juices.
05 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta cooking water.
06 - In the large bowl with roasted vegetables, add drained pasta and basil pesto. Toss gently to coat evenly, adding reserved pasta water gradually until achieving desired creamy consistency.
07 - Transfer to serving bowls while hot. Top with grated Parmesan cheese and fresh basil leaves if desired.
