Basil Pesto Pasta with Grilled Vegetables
Ingredients
The pasta and vegetables
-
1
lb
gluten free pasta
-
1
ear
corn
-
1
tablespoon
olive oil
-
2
pieces
red pepper
-
½
piece
red onion
-
1
piece
zucchini
-
1
piece
squash
-
12
oz
sweet trio tomatoes
-
to taste
salt & pepper
Basil pesto
-
2
cups
fresh packed basil
-
¼
cup
pine nuts
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
1
clove
garlic
-
1
teaspoon
lemon zest
-
⅓
cup
olive oil
-
¼
cup
shredded or grated parmesan cheese
Instructions
- Preheat the grill to medium-high heat.
- In a food processor, combine basil, pine nuts, salt, pepper, garlic, and lemon zest. Pulse until finely chopped.
- Slowly add olive oil while pulsing until smooth. Fold in parmesan cheese and set aside.
- In a large bowl, combine red pepper, red onion, zucchini, and squash. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Grill the vegetables in a grill basket until charred, about 5-7 minutes, tossing occasionally. Add tomatoes and grill until they burst, about 3-4 minutes.
- Grill the corn, turning until charred, about 3-4 minutes on each side.
- Boil water in a pot and cook the gluten-free pasta until al dente, according to package instructions.
- Drain and rinse the pasta. Combine with pesto and toss until coated. Add grilled vegetables and toss again.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
422
Total fat
24g
Total carbohydrates
39g
Total protein
11g
Sodium
598mg
Cholesterol
13mg
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