This super green pesto pasta is sure to be a weeknight winner! An easy vegetarian recipe that jazzes up store-bought filled pasta with pesto and plenty of green veggies. Yum!
This is a really flexible meal. Swap out the veggies for different options (mushrooms would be great), or make it a meaty meal by choosing a different flavour of tortellini or ravioli.
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This super green pesto pasta is sure to be a weeknight winner! An easy recipe that jazzes up store-bought filled pasta with pesto and plenty of green veggies. Yum!
Preheat oven to 210ºC (410ºC) fan bake. Line a large oven tray with baking paper.
Dice zucchini and capsicum. Place on prepared tray, drizzle with oil and season with a little salt and pepper. Toss with your hands to combine and spread out in a single layer. Roast for 18 minutes, until tender and lightly charred around the edges.
When veggies are halfway through cooking, bring a large saucepan of water to the boil. Add pasta and cook for 5 minutes (or according to instructions on the packet), until al dente.
Drain pasta and stir in spinach, roast veggies and pesto, until well combined. Season with salt and pepper to taste (if needed).
Divide pasta between warmed serving bowls. Top with parmesan and basil, if using. Serve immediately.
WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: You might be able to find gluten-free filled pasta (i.e. tortellini or ravioli) from speciality shops. Otherwise, use your favourite dried gluten-free pasta instead (you will need around 300g / 10.6oz). Make sure pesto is gluten-free.
INGREDIENT SWAPS / NOTES: I used tortellini found in the refrigerated section of the supermarket. You can swap tortellini for ravioli. Choose a different flavour if you prefer, and go for a meaty option if you don’t want this to be a vegetarian meal.
STORING AND REHEATING: Store individual portions in containers in the fridge. Reheat in the microwave. Add basil just before serving.