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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  • 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


  1. 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.
  2. Meanwhile, cook penne according to package directions. Drain, and reserve 1/4 cup cooking water.
  3. 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

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