Description

Pesto pasta with grilled veggies is a vibrant and flavorful dish perfect for warm summer evenings. This easy-to-make recipe combines twirling pasta coated in fresh basil pesto with colorful, smoky grilled vegetables, making it an ideal centerpiece for family dinners or casual gatherings. Each bite bursts with freshness, inviting everyone to savor the simple pleasures of life. Get ready for a delightful flavor adventure!

Ingredients

Scale

8 oz pasta (spaghetti or penne)
1 cup fresh basil pesto
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium green bell pepper, chopped
1 medium zucchini, sliced into rounds
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
2. Prepare the veggies: Slice the bell peppers and zucchini into bite-sized pieces. Toss in olive oil, salt, and pepper.
3. Grill the veggies: Preheat the grill to medium-high heat. Grill veggies for about 5-7 minutes per side until tender.
4. Combine pasta and pesto: In a large bowl, mix drained pasta with pesto until fully coated.
5. Add grilled veggies: Gently fold in grilled vegetables, allowing their flavors to meld with the pasta.
6. Serve: Plate the dish and garnish with freshly grated Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: Italian

Nutrition

Serving Size: 1 cup (210g)
Calories: 370
Sugar: 4g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 10g
Cholesterol: 5mg

Keywords: Feel free to swap seasonal vegetables based on your preferences. Add grilled chicken or shrimp for extra protein. Experiment with different types of pesto for unique flavors.