Pasta with Kale Pesto and Roasted Vegetables



By London Baker, RD, LDN


  • 1 cup Zucchini (Medium Diced)

  • 1 cup Thin Yellow Squash (Medium Diced)

  • 1 cup Cherry Tomatoes (Sliced in half)

  • 1 cup Yellow Onion

  • 4 Garlic Cloves

  • 1 tbsp Extra Virgin Olive Oil

  • 1/3 cup Walnuts

  • 3 cups Chopped Kale

  • 1 tsp Kosher Salt

  • 1/2 cup Grated Parmesan Cheese

  • 1/2 cup Extra Virgin Olive Oil

  • 1 lb Whole Wheat Penne Pasta


  1. Gather all ingredients and equipment. Preheat the oven to 425.

  2. Place the chopped vegetables, onions and garlic in a large mixing bowl. Add the 1 tbs of olive oil and season with salt and pepper. Stir the mixture together so it is evenly coated.

  3. Transfer the seasoned vegetables to a sheet pan and place the pan in the oven. Cook until tender, approximately 15 minutes. Once cooked, remove the vegetables from the pan and set aside.

  4. Place a large pot of water over medium-high heat, bring to a boil. Once boiling, add the pasta and cook according to package instructions. Strain and reserve the pasta once cooked. Work on the pesto while the pasta cooks

  5. Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.

  6. Add the kale and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine.

  7. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and set aside. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

  8. Place the strained pasta, 1/2 cup of pesto and the roasted vegetables into a large bowl. Mix thoroughly so everything distributed evenly. Serve and enjoy!

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