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Easy Pesto Pasta with Roasted Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Yield: 6 servings (7 points per serving with blue, green and purple)

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Course: Main Course
  • 8 oz. medium shells
  • 1 zucchini, cut into bite size pieces
  • 1 red pepper, cut into bite size pieces
  • 1/2 red onion, cut into bite size pieces
  • 10 oz. cherry tomatoes
  • 1 clove garlic, minced
  • 1/4 cup pesto
  • Salt and pepper, to taste
  1. Preheat oven to 400 degrees F.

  2. Cook pasta according to the directions on the box, then drain.

  3. Put zucchini, red pepper and red onion on a baking sheet. Spray with olive oil spray and season with salt and pepper. Put in the oven for 15 minutes, stirring half way through.

  4. Cut the cherry tomatoes in half. Add them to a heated pan sprayed with olive oil spray. Cook for 5 minutes, then add the minced garlic. Let cook for 1 minute, then add the pesto.

  5. Stir in the pasta and the roasted vegetables. Add salt and pepper if necessary. Enjoy!