Gluten-Free Lemon Garlic Penne Pesto Primavera

Serving Size: 4-6


9 oz. Pappardelle’s Gluten-Free Lemon Garlic Penne
1 zucchini, halved & sliced
1 yellow squash, halved & sliced
1 red bell pepper, de-seeded & sliced
1 red onion, halved & sliced
1 pint cherry tomatoes
2-3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ lemon, juiced & zested
½ cup Parmesan cheese, shredded
2 tablespoons extra-virgin olive oil
1 (7-oz.) unit Pappardelle’s Traditional Basil Pesto
Salt & pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Add zucchini, squash, bell pepper, onion, tomatoes, and garlic to a large bowl. Add olive oil, Italian seasoning, and salt & pepper. Toss to coat vegetables.
  3. Place seasoned vegetables in a single layer on a greased baking sheet and roast in the oven for 20 minutes, or until softened and slightly browned. 
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and add pasta back to pot.
  5. Add roasted vegetables, lemon zest & juice, and basil pesto to pot with pasta. Toss to combine. 
  6. To serve, plate immediately and top with Parmesan cheese. Serve and enjoy!