Penne with Dark Leafy Pesto and Roasted Squash Recipe

Penne with Dark Leafy Pesto and Roasted Squash. Penne is a good pasta choice with pesto because the sauce gets into the grooves of the tubes.

For more homemade pesto sauce recipes: Spring Green

Serves 4


  • 3 yellow squash, quartered and sliced ½-inch thick
  • 3 zucchini, quartered and sliced ½-inch thick
  • 1 Tbs. olive oil
  • 6 oz. penne or other medium-size pasta (1 ½ cups)
  • ¼ cup Dark Leafy Pesto


  1. Preheat oven to 425°F. Toss yellow squash and zucchini with oil, and spread on one or two large baking sheets. Roast 20–25 minutes, or until vegetables are browned, tossing once or twice.
  2. Meanwhile, cook penne according to package directions. Drain, reserving ¼ cup cooking water.
  3. Toss penne with pesto and reserved cooking water. Divide among bowls, and top with squash.

Nutrition Information

  • Serving Size 1 Cup
  • Calories 222
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 25 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g