Fast Weeknight Dinner Recipe With Elyse Kopecky Of Run Fast Eat Slow



I’ve been increasing my mileage to get ready for retreat season (and this warmer weather inspires me to run longer!) and I’m craving hearty pasta dishes. We’ve been on a kick of making this Pesto Pasta with Roasted Veggies nearly every week. 

Make Elyse’s fast weeknight dinner: Get the FREE printable PDF version of this recipe here.

This easy dinner is loaded with seasonal veggies—pack as many veggies as you want onto your sheet-pan for a colorful, antioxidant boost. The resulting pasta dish is both delicious and high in nutrients and fiber for a satisfying meal. 

If you follow my Meal Prep classes, you know how much I rave about pesto as being the one essential sauce to always keep stashed in your freezer. With a jar of pesto at the ready, you’ve got endless dinner (and breakfast, lunch) possibilities. Plus, pesto is high in anti-inflammatory ingredients and healthy fats, which we can all benefit from in our fast-paced lives. 

To add more protein to this dish, add canned chickpeas (rinsed and drained) or leftover chopped grilled chicken. Or look for a higher protein pasta made from whole-grains or chickpea flour.

This recipe can be made gluten-free by using your favorite GF pasta. To make this dish dairy-free, try my vegan Spinach Walnut Pesto in the Rise & Run cookbook

Follow the recipe below or grab the free printable here. 



Recipe: Pesto Pasta with Roasted Veggies

Serves 4

  • 1 red or orange bell pepper, seeded, cut into 1-inch pieces
  • 1 head broccoli, cut into florets 
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces
  • 2 tablespoons avocado oil or olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 pound dried pasta* (penne, fusilli or farfalle)
  • 1 cup pesto (Presto Pesto, page 172 in Run Fast. Cook Fast. Eat Slow. or Vegan Spinach-Walnut Pesto page 264 in Rise & Run)
  • Ground black pepper, to taste 
  • Grated Parmesan cheese, optional
  • Fresh basil leaves, torn, optional 


  1. Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper. 

  2. Place the veggies on the sheet pan and drizzle with the oil and sprinkle with the salt. Toss to combine. Spread out. Roast for 20 to 25 minutes, stirring after 15 minutes, until lightly charred.

  3. Cook the pasta in heavily salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water (don’t forget this step!). Drain the pasta and set aside.

  4. Add the reserved pasta cooking water back into the pot and bring to a simmer. Turn off the heat and stir in the pesto. Add the pasta and stir to combine, then add the roasted veggies (preferably while both are still hot). Taste and add salt and pepper, if needed.

  5. Top with grated Parmesan and fresh basil, if desired. Serve warm or at room temperature.


Store leftovers in the fridge for up to 4 days. There’s no need to reheat the leftovers, you can enjoy it cold or at room temp like pasta salad. 


Looking for the printable version of this recipe? Grab it right here.




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Photography By:
Page Bertelsen, Erin Scott, Andy Hughes, and Elyse Kopecky