• Preheat oven to 450 degrees.
  
• Place almonds (for pesto) in a medium skillet over medium heat. Cook almonds, watching closely and stirring frequently, until golden. Set aside to cool.
  

Prepare Roasted Veggies:

• Lightly spray a large baking sheet with nonstick spray, then top with tomatoes, zucchini, and yellow pepper.
  
• Drizzle veggies with olive oil and season generously with salt and pepper. Mix well.
  
• Roast veggies for 15 minutes, then flip. Continue roasting for an additional 10 to 15 minutes, or until veggies are tender and staring to brown.
  
• Remove from oven and set aside until ready to use.
  

Prepare Pesto:

• Once veggies are in oven, combine cooled, toasted almonds, serrano pepper, and garlic in a food processor. Process until minced.
  
• Roughly chopped cilantro and parsley, then add to food processor, along with lemon juice and salt. Process until minced.
  
• With food processor running, slowly add olive oil. Continue processing until the ingredients combine and form a sauce. Adjust seasoning to taste with additional salt, if desired, then set aside.
  

Prepare Pasta:

• Once veggies are in oven, bring a large pot of well-salted water to a boil.
  
• Add spaghetti to pot and cook until al dente.
  
• Reserve ½ cup pasta cooking water, then drain pasta.
  
• Return pasta to pot (off heat), then top with pesto. Mix pasta with pesto, adding just enough of the reserved pasta water so that the pesto evenly coats the pasta. Taste and adjust seasoning with salt, if necessary.
  
• Gently mix the spaghetti with the roasted veggies.
  
• Serve pasta in bowls, topped with crumbled queso fresco, if desired. Enjoy!