Name: Roasted Courgette Pesto Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz short pasta such as fusilli, penne, or rigatoni; kosher salt, for the pasta water; 3 medium courgettes (zucchini), cut into 1/2-inch half-moons; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried Italian seasoning or dried oregano; 2 cups fresh basil leaves, lightly packed; 1/4 cup toasted pine nuts or walnuts; 2-3 cloves garlic, roughly chopped; 1/2 cup freshly grated Parmesan or Grana Padano cheese; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 1/2 lemon, juiced; 1/4-1/2 cup reserved starchy pasta water; extra grated Parmesan, for serving; red pepper flakes, optional; 1 small handful fresh basil, torn, for garnish

Roasted Courgette Pesto Pasta Recipe tastes bright, garlicky, a little smoky from the roasted courgette, and it comes together in about 35 minutes, which fits weeknights and lazy weekends. It works for veggie lovers, busy parents, and anyone who wants a satisfying bowl of pasta that still feels light. I tested this on a Monday after a long photoshoot, and my family inhaled it before I even finished taking the “final” shot.

Why Roasted Courgette Pesto Pasta Recipe Is Worth It

Roasting the courgette concentrates its sweetness and gives the pesto a deeper, almost nutty flavor. The sauce clings to the pasta, so every bite tastes creamy and rich without a drop of heavy cream.

You blend the roasted courgette right into the pesto, which stretches a small amount of basil and keeps the dish budget-friendly. Clean-up stays simple, and the whole recipe uses basic supermarket ingredients.

“This Roasted Courgette Pesto Pasta Recipe tastes like summer comfort food in a bowl, and I would happily eat it three nights in a row. ★★★★★”

Ingredients You Need

Pasta

12 oz (340 g) short pasta (fusilli, penne, or rigatoni work best; use whole wheat or chickpea pasta if you prefer)
Kosher salt for the pasta water

Roasted courgette

3 medium courgettes (zucchini), about 1 ½ lb / 680 g, cut into ½-inch half-moons
2 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp dried Italian seasoning or dried oregano (pantry shortcut)

Pesto sauce

2 cups fresh basil leaves, lightly packed (about 1 large bunch)
¼ cup toasted pine nuts or walnuts (walnuts give a more budget-friendly option)
2–3 cloves garlic, roughly chopped
½ cup freshly grated Parmesan or Grana Padano cheese
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
½ cup extra-virgin olive oil (choose a fruity, mid-range brand; no need for the priciest bottle)
Juice of ½ lemon, plus more to taste

To finish

¼–½ cup reserved starchy pasta water
Extra grated Parmesan, to serve
Red pepper flakes, optional, for a gentle kick
Small handful fresh basil, torn, for garnish

Substitution notes

Swap basil with half basil and half baby spinach if your basil looks sad or expensive.
Use sunflower seeds or pumpkin seeds instead of nuts for a nut-free version.
Replace Parmesan with a vegan hard “Parmesan-style” cheese or nutritional yeast for a dairy-free option.

Equipment list

Large baking sheet
Large pot for boiling pasta
Colander
Food processor or high-speed blender
Chef’s knife and cutting board
Wooden spoon or tongs
Measuring cups and spoons

Quick Tips & substitutions

Salt the pasta water generously; it should taste like the sea so the pasta carries flavor.
Roast the courgette in a single layer so it browns instead of steaming.
Use room-temperature basil and oil for smoother pesto.
Add the oil to the food processor in a slow stream so the pesto turns silky, not greasy.
Reserve at least 1 cup of pasta water before draining; it acts like liquid gold for the sauce.
Swap courgette with yellow squash or a mix of both if you want more color.
Choose gluten-free pasta to keep the dish gluten-free without any other changes.
Use nutritional yeast and toasted sunflower seeds to build a cheesy, nutty flavor in a vegan version.

How to Make Roasted Courgette Pesto Pasta Recipe

Step 1: Roast the courgette

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment for easier clean-up. Toss the courgette slices with olive oil, salt, pepper, and Italian seasoning right on the tray. Spread them in a single layer so the pieces do not overlap. Roast for 18–22 minutes, until the edges turn golden and the centers feel tender and slightly caramelized.

Step 2: Boil the pasta

Bring a large pot of salted water to a rolling boil while the courgette roasts. Add the pasta and cook until al dente, following the package time but start checking 1–2 minutes early. Scoop out at least 1 cup of starchy pasta water, then drain the pasta. Keep the pasta in the pot and drizzle in a small splash of olive oil to prevent sticking.

Step 3: Blend the courgette pesto

Add basil, nuts, garlic, Parmesan, salt, and pepper to a food processor. Pulse a few times until everything looks finely chopped. Add about two-thirds of the roasted courgette to the processor, saving the rest for later. With the machine running, stream in the olive oil and lemon juice until the pesto turns thick and creamy, scraping down the sides as needed.

Step 4: Taste and adjust the pesto

Spoon out a little pesto and taste it. Add more salt, pepper, or lemon juice if it needs brightness or seasoning. If the pesto looks too thick, blend in 1–2 tbsp of pasta water or a bit more olive oil. Aim for a texture that can coat the back of a spoon but still flows slowly.

Step 5: Toss the pasta with the pesto

Return the drained pasta pot to low heat. Add the pesto and a generous splash of reserved pasta water. Toss until the pasta turns glossy and the sauce coats every piece, adding more pasta water as needed to loosen it. Stir in the remaining roasted courgette so you get some golden pieces in every scoop.

Step 6: Finish and serve

Turn off the heat and shower the pasta with extra Parmesan and a pinch of red pepper flakes if you like heat. Toss again and taste one last time, adjusting salt or lemon juice. Garnish with torn basil leaves and serve immediately while everything still feels hot and fragrant.

Recipe Variations

Gluten-free: Use your favorite gluten-free pasta and cook it just to al dente so it holds its shape.
Vegan: Swap Parmesan with nutritional yeast or a vegan hard cheese, and use nuts or seeds that fit your diet.
Low carb: Serve the pesto and roasted courgette over spiralized courgette noodles or roasted cauliflower instead of pasta.
Extra protein: Add grilled chicken strips, sautéed shrimp, or a can of drained chickpeas.
More veggies: Toss in roasted cherry tomatoes, peas, or baby spinach at the end.
Spicy version: Blend a pinch of red pepper flakes into the pesto and add more on top.

Ways to Serve Roasted Courgette Pesto Pasta Recipe

Serve warm in shallow bowls with extra basil and Parmesan on top.
Pair with a simple green salad and lemony vinaigrette.
Add a side of garlic bread or toasted sourdough for carb lovers.
Pack leftovers in a lunch box and eat at room temperature like a pasta salad.

Storage Success

Store leftover Roasted Courgette Pesto Pasta in an airtight container in the fridge for up to 3 days. Add a small drizzle of olive oil before chilling to keep the pasta from drying out. Reheat gently on the stove with a splash of water or broth so the sauce loosens and turns creamy again. Eat the leftovers cold straight from the fridge if you enjoy pasta salad vibes; the flavors still shine.