Grammy's Kitchen · Pesto Pasta · Roasted Vegetable Feta Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 43 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounce feta cheese (room temperature, 1 block) |
| 484 g | 2 cups cherry tomatoes (or grape tomatoes) |
| 200 g | 1 medium zucchini (sliced into thick moons) |
| 120 g | 1 red bell pepper (chopped) |
| 38 g | 1/4 sweet onion (thinly sliced) |
| 72 g | 1/3 cup olive oil |
| 12 g | 4 cloves garlic (minced) |
| 1 g | 1/2 teaspoon Italian seasoning |
| 0 g | 1/8 teaspoon red pepper flakes |
| 227 g | 8 ounces rigatoni (or medium pasta, reserve 1 cup pasta water ) |
| 25 g | 1/4 cup thinly sliced fresh basil leaves |
| salt and black pepper |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you Holly for this amazing, wonderful recipe. I make this frequently to always rave reviews. I recently made an error in the baking of this recipe while rushing around preparing multiple dishes for guests but discovered I quite like the result and will” — a cook, 5★
“Thank you Holly for this amazing, wonderful recipe. I make this frequently to always rave reviews. I recently made an error in the baking of this recipe while rushing around preparing multiple dishes for guests but discovered I quite like the result and will c” — a cook, 5★