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Grilled Vegetable Pesto Pasta
Grilled Vegetable Pesto Pasta is loaded with fresh summer vegetables! Tossed in basil pesto and topped with parmesan cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 327 kcal
Course:
Main Course
Cuisine:
Italian , Vegan
Ingredients
- 12 ounces penne pasta
- 1 red bell pepper, cored and cut in half or quartered
- 1 shallot, peeled
- 2 zucchini, cut lengthwise into 1/2 inch planks
- 1 summer squash, cut lengthwise into 1/2 inch planks
- 1 ear of corn, shucked
- 1 cup cherry tomatoes, threaded onto skewers
- 3 tablespoons pesto
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts, optional
Instructions
- Preheat grill to medium-high heat (approximately 400-425° F.) and prep the vegetables. Toss or spray with olive oil and season with salt and pepper. Grill the vegetables until tender. See the section in the above title Tips for Grilling Vegetables for cooking times.
- While the vegetables are grilling cook the pasta. Drain and pour it into a large serving bowl. Add the grilled vegetables in with the pasta.
- Add the pesto, lemon juice, basil, Parmesan cheese and pine nuts to the pasta. Stir together until everything is coated. Taste for seasoning and serve.
Cup of Yum
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
8mg
(3%)
Sodium
248mg
(10%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 8mg | 3% |
| Sodium | 248mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.