Summer Pasta with Pesto and Roast Vegetables

This easy breezy pasta dish is the ideal summer meal. It can be served warm, room temperature, or cold; and features two abundant summer staples: tomatoes and zucchini. Mozzarella adds a creamy touch and pesto showcases everyone’s favorite summer herb. 

Summer Pasta with Pesto and Roast Vegetables

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 30 minutes
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  • 10 oz pasta
  • 1 tbsp olive oil, divided
  • 2 cups chopped zucchini
  • 2 cups cherry tomatoes 
  • 6 scallions, cut into 1″ lengths
  • ½ cup pesto
  • 1 cup mozzarella pearls


1) Place 10 oz pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. 

Suvie Starch Cooker Settings

Pasta, 4 cups, 10 minutes

2) Place 2 cups zucchini in one Suvie pan. Place 2 cups cherry tomatoes and sliced scallions in a second Suvie pan. Drizzle each pan with ½ tbsp olive oil and season with ¼ tsp kosher salt and ⅛ tsp ground black pepper. Place tomatoes and scallions in the top zone and zucchini in the bottom zone of Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 15 minutes 

Top Zone: Roast at 400°F for 20 minutes 

3) After the cook, drain pasta and transfer to a large bowl with ½ cup pesto. Add roasted vegetables and 1 cup mozzarella pearls, stirring to fully incorporate. Season to taste with salt and pepper. Divide between bowls and serve.


Nutritional Information per serving (6 servings per recipe): Calories 410, Total Fat 22g, Total Carbohydrates 40g, Total Sodium 380mg, Total Protein 14g.

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