Pesto Pasta with Roasted Vegetables (Vegetarian) 2 cups cherry tomatoes, halved 2 cups chopped zucchini 2 cups chopped bell peppers 1/4 cup olive oil Salt and pepper, to taste 10 cups cooked pasta 2 cups store-bought or homemade pesto Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Toss cooked pasta with pesto and roasted vegetables, and serve.

Pesto Pasta with Roasted Vegetables (Vegetarian)

2 cups cherry tomatoes, halved
2 cups chopped zucchini
2 cups chopped bell peppers
1/4 cup olive oil
Salt and pepper, to taste
10 cups cooked pasta
2 cups store-bought or homemade pesto

Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Toss cooked pasta with pesto and roasted vegetables, and serve.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.