Mediterranean Broccoli Pesto Pasta with Roasted Vegetables
This vibrant pasta dish features a homemade broccoli pesto blended with olive oil, nuts, and Parmesan, tossed with pasta and a medley of roasted Mediterranean vegetables. It’s creamy without cream, satisfying yet light, and perfect for a healthy lunch or dinner.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Roasted Vegetables
1 medium zucchini, cut into half-moons
1 medium red bell pepper, cut into chunks
1 medium red onion, cut into wedges
1 small eggplant, cut into cubes
2 tbsp olive oil
½ tsp dried oregano
Salt & black pepper, to taste
For the Broccoli Pesto
1 ½ cups broccoli florets, steamed until tender
¼ cup toasted almonds (or pine nuts)
2 cloves garlic
½ cup fresh basil leaves
¼ cup Parmesan cheese, grated (or feta for a tangy twist)
¼ cup extra virgin olive oil
Juice of ½ lemon
Salt & black pepper, to taste
For the Pasta
300 g (10 oz) short pasta (penne, fusilli, or rigatoni)
2 tbsp feta cheese, crumbled (optional, for garnish)
2 tbsp fresh parsley or basil, chopped
Instructions
1. Roast the vegetables
Preheat oven to 220°C (425°F).
Toss zucchini, bell pepper, onion, and eggplant with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until tender and lightly charred.
2. Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente, reserving ½ cup pasta water before draining.
3. Make the broccoli pesto
In a food processor, combine steamed broccoli, almonds, garlic, basil, Parmesan, lemon juice, salt, and pepper.
Pulse until crumbly.
With the motor running, drizzle in olive oil until smooth and creamy.
Adjust seasoning to taste.
4. Assemble the dish
Toss the hot pasta with broccoli pesto, adding reserved pasta water as needed to loosen the sauce.
Fold in the roasted vegetables.
5. Finish & serve
Top with crumbled feta (if using) and fresh parsley.
Serve warm with extra lemon wedges on the side.
Notes & Tips
Nut-free option: Use sunflower seeds instead of almonds.
Extra protein: Add grilled chicken, shrimp, or chickpeas.
Make it vegan: Skip Parmesan and feta; add 2 tbsp nutritional yeast to the pesto.
Storage: Keeps in the fridge for 3 days; add a splash of olive oil before reheating.
❓ Frequently asked questions FAQs
Q: Can I make the pesto ahead of time?
Yes — it keeps in the fridge for up to 4 days in an airtight container. Add a thin layer of olive oil on top to keep it fresh.
Q: Do I need to peel the broccoli stems?
If using stems, peel the tough outer layer before steaming for a smoother pesto.
Q: Can I serve this cold as a pasta salad?
Absolutely — chill after tossing and add feta right before serving.
Nutritional Information
Calories: 420
Protein: 15 g
Fat: 19 g
Carbohydrates: 49 g
Fiber: 8 g
Sugar: 7 g
Sodium: 450 mg