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Three Veggie Penne With Basil Pesto

Pesto sauce coated penne tossed with roasted asparagus, zucchini, and green beans. This three veggie penne is sure to become your favorite dish.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian
Servings 4 servings


  • 1 lb penne rigate
  • 1 lb asparagus
  • 1/2 lb green beans
  • 2 zucchini
  • salt & pepper
  • 1/4 cup pine nuts
  • 1 cup basil leaves
  • 1/4 cup fresh parsley
  • 1 lemon, zested
  • 1 clove garlic
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • 1/3 cup extra virgin olive oil, plus extra


  • Preheat oven to 400°F and put a pot of water on the stove on high heat for the pasta.
  • Chop the asparagus and green beans into 2 inch pieces. Cut the zucchini into 2 inch long pieces about the same size and shape as the asparagus and green beans. Place on a baking sheet and coat with 1-2 tablespoons olive oil. Season with salt and pepper. Roast until golden brown, about 30 minutes.
  • Once the water is boiling, salt the water and cook the paste until al dente. Save a half cup of the pasta cooking water before you drain the pasta.
  • Meanwhile, make the pesto sauce. Lightly toast the pine nuts in a small pan over low heat until they smell toasty. Combine the toasted pine nuts, basil, parsley, lemon zest, garlic, parmesan cheese, a pinch of salt, and some pepper in a food processor or blender. Blend until chopped finely. Then stream in the olive oil until a thick sauce forms.
  • Pour the pesto sauce into a large serving bowl and stir in the reserved pasta cooking water. Add the drained pasta and roasted veggies, tossing to combine. Serve with additional parmesan cheese on top.
Keyword pasta