Penne with Creamy Genovese Pesto

and Roasted Vegetables

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This elevated recipe is made with fresh, delicious ingredients and is a very quick, weekday-friendly meal to make for family and friends. Carrot, red pepper, zucchini, yellow pepper, and squash are roasted with olive oil, salt and black pepper to enhance the natural flavors of each ingredient. Meanwhile, Penne pasta is cooked perfectly al dente and combined with savory pesto, Parmigiano-Reggiano cheese, arugula, and the roasted vegetables. Garnish with remaining arugula and cheese for a memorable meal.

Barilla’s Penne pasta has a large diameter and ridges, making it the perfect choice for retaining any sauce it’s paired with. Penne, or “Pen” in Italian, was inspired by the quill of an old-style ink pen and gets its name from its unique shape.

Ingredients 8 Servings

  • 1 box Barilla® Penne pasta
  • 1 jar Barilla® Creamy Genovese Pesto
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, sliced on the bias
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 cup arugula, divided
  • ¼ cup Parmigiano-Reggiano cheese, grated, divided
  • Sea salt and black pepper to taste

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  • Preheat oven to 425 ºF. Bring a large pot of water to a boil.

  • Place carrot, red pepper, zucchini, and yellow squash on a sheet tray. Drizzle with olive oil, salt, and pepper. Roast in the oven for 7-10 min or until lightly browned, then set aside. 
  • Meanwhile, cook pasta according to package directions. Reserve a ½ cup of pasta cooking water. Drain pasta and place in a bowl with pesto, some cooking water, roasted vegetables, ½ of the cheese, and ½ of the arugula.

  • Mix well and check consistency. Add additional cooking water if needed. Garnish with remaining arugula and cheese.
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