Done in under 30 minutes with just 15 minutes of active prepping & cooking this is a veggie & flavor packed pasta that's easy to make with homemade or store bought pesto. Perfect for lunch or dinner, and great heated up the next day.
Place all ingredients except oil from sun-dried tomatoes in a food processor, and mix well. Add the oil and mix again. Taste test, adjust seasoning if needed, and set aside for now.
Set the oven for 475°F (250°C). Bring out a sheet pan and pour in the olive oil. Spread out the chopped eggplant and zucchini, season with salt and pepper and mix well. Roast in the middle of the oven for 15 minutes, mixing once halfway.
2 tablespoon olive oil, 1 small eggplant, 1 small zucchini, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Cook the pasta in heavily salted water until al dente. Drain but keep about 1.5 dl / ⅔ cups of pasta water in the pot.
⅔ lb dry pasta
Add the pesto to the pasta and pasta water and mix well until creamy. Follow with the roasted zucchini and eggplant, cherry tomatoes and black olives. Mix well, taste test and adjust seasoning if needed, and serve.
⅔ cup pasta cooking water, 1 cup red pesto, 3 cups cherry tomatoes, 2 cups pitted black olives
Video
Notes
Ingredient notes
Pasta - I like fusilli because I like how the sauce clings to it, but you can use your favorite type of pasta
Red pesto can be store bought or homemade - for homemade I love a red pesto with walnuts
Pitted black olives - a cheap kind works great
Olive oil can be swapped for another type of vegetable oil
Tips & tricks
Take it to the next level by using homemade pesto - it takes less than 10 minutes to make, so you have time while the veggies are roasting
Don't skip the pasta cooking water! It's the secret to making this dish incredibly creamy.
If you're making this for lunch boxes - cook the pasta 1 minute less and it will be perfect after heating up
Store in the fridge in an airtight container for up to 5 days
Freeze to keep it for longer - it will be good for at least a few months