Roasted Veggie Pesto Pasta

So apparently all my recipes are the same. When it comes to vegetables, I know what I like. I'm considering pulling together a post called "101 Ways to Use These 5 Veggies." I branch out from my usual here and there, but how can one not monopolize when the veggies I like are a) inexpensive, b) very tasty, and c) extremely good for you?

For this recipe I took out my vegetable drawer and just started dicing. I threw in everything I had and decided to slow roast them to perfection. You don't have to use these particular vegetables, use whatever is in season, year-round!

Roasted Veggie Pesto Pasta

Ingredients:

1/2 pound tri-color rotini 

1/4 cup olive oil 

3/4 pint cherry tomatoes,  halved 

4 oz baby bella mushrooms, quartered 

1/2 of a large white onion, diced 

1 zucchini, cubed

1 golden zucchini, cubed 

1 yellow squash, cubed

2 cloves garlic, minced 

Salt and pepper 

3 tbsp pesto (homemade or store bought) 

Freshly grated Parmesan

Directions:

Preheat oven to 375. Cook pasta according to box. Chop veggies and toss in a large bowl with olive oil, garlic, salt and pepper.

Pour veggies onto a large cookie sheet and roast in the oven for 20 minutes, tossing every 5 minutes until they are cooked through and starting to wrinkle.  

Toss veggies with pasta, pesto, and Parmesan. Serve while hot.

What are your staple foods?

Linking up with the Wiegands today!