Za'atar Pesto Pasta with Roasted Vegetables

• •1 large red bell pepper, cored and chopped into 1-inch pieces
• •1 large yellow bell pepper, cored and chopped into 1-inch pieces
• •1 medium zucchini, trimmed and sliced into 1/2-inch thick rounds or half-moons
• •1 pint cherry tomatoes
• •0.5 large red onion, cut into 1/2-inch thick wedges
• •2 tablespoon extra virgin olive oil, for roasting
• •0.5 teaspoon salt, for vegetables
• •0.3 teaspoon black pepper, fresh ground, for vegetables
• •1 teaspoon dried oregano
• •1 cup flat-leaf parsley, packed
• •0.5 cup fresh mint leaves, packed
• •2 tablespoon Za'atar spice blend
• •2 large garlic cloves, peeled
• •2 tablespoon fresh lemon juice
• •0.3 cup pine nuts, lightly toasted
• •0.3 cup Parmesan cheese, grated (optional)
• •0.5 cup extra virgin olive oil, for pesto
• •0.5 teaspoon salt, for pesto
• •0.3 teaspoon black pepper, fresh ground, for pesto
• •12 oz short pasta (like penne, rotini, or orecchiette)
• •1 tablespoon salt, for pasta water
• •0.3 cup feta cheese, crumbled, for garnish (optional)
• •2 tablespoon fresh parsley or mint, chopped, for garnish
• •2 lemon wedges, for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Prepare the vegetables: On the lined baking sheet, combine the chopped bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon dried oregano. Toss gently to ensure all vegetables are evenly coated. Spread them in a single layer.

3. 3

   Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. Halfway through cooking (around 15 minutes), give them a gentle stir. The cherry tomatoes should burst and soften.

4. 4

   While the vegetables are roasting, prepare the Za'atar Pesto: In a food processor, combine the packed parsley, mint leaves, Za'atar spice blend, garlic cloves, fresh lemon juice, toasted pine nuts, and grated Parmesan (if using). Pulse several times until finely chopped.

5. 5

   With the food processor running on low, slowly drizzle in 0.5 cup extra virgin olive oil until the pesto is smooth and creamy. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasoning as needed. If the pesto is too thick, you can add a tablespoon or two of water or more olive oil.

6. 6

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 0.5 cup of the starchy pasta cooking water.

7. 7

   Drain the pasta and immediately return it to the empty pot or a large mixing bowl. Add the Za'atar pesto and stir well to coat the pasta. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

8. 8

   Gently fold in the roasted vegetables. Toss everything together until well combined.

9. 9

   Serve the Za'atar Pesto Pasta with Roasted Vegetables immediately. Garnish with crumbled feta cheese (if using) and chopped fresh parsley or mint. Serve with lemon wedges on the side for an extra burst of freshness.

Chef's Tips

• 💡Toasting pine nuts: Spread them on a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they burn quickly!
• 💡Vegetable variations: Feel free to swap or add other seasonal vegetables like asparagus, broccoli florets, or eggplant cubes.
• 💡Make ahead: The Za'atar pesto can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning.
• 💡Adjust consistency: If your pesto pasta seems dry, don't hesitate to add a splash more reserved pasta water or a drizzle of olive oil to achieve a luscious sauce.
• 💡For a dairy-free option, simply omit the Parmesan cheese from the pesto and the feta cheese garnish.