Penne with Dark Leafy Pesto and Roasted Squash
This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.
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Ingredients
- 3 yellow squash, quartered and sliced 1/2-inch-thick
- 3 zucchini, quartered and sliced 1/2-inch thick
- 1 Tbs. olive oil
- 6 oz. penne or other medium-size pasta (11/2 cups)
- 1/4 cup Dark Leafy Pesto
Preparation
- Preheat oven to 425°F. Toss yellow squash and zucchini with oil, and spread on one or two large baking sheets. Roast 20 to 25 minutes, or until vegetables are browned, tossing once or twice.
- Meanwhile, cook penne according to package directions. Drain, and reserve 1/4 cup cooking water.
- Toss penne with pesto and reserved pasta cooking water. Divide among bowls, and top with squash.
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Nutrition Information
- Calories 222
- Carbohydrate Content 28 g
- Cholesterol Content 0.5 mg
- Fat Content 10 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 2 g
- Sodium Content 25 mg
- Sugar Content 6 g