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When it comes to creating a dish that embodies both flavor and nutrition, Grilled Veggie Pesto Pasta stands out as a favorite among pasta enthusiasts and health-conscious eaters alike. This vibrant dish combines the earthy, smoky flavors of grilled vegetables with the aromatic freshness of homemade pesto, resulting in a delightful meal that is perfect for any occasion. Whether you're hosting a dinner party or simply looking for a quick and satisfying weeknight meal, this recipe brings together the best of both worlds—taste and health.

Grilled Veggie Pesto Pasta

Discover the vibrant flavors of Grilled Veggie Pesto Pasta! This delicious recipe combines smoky grilled vegetables with aromatic homemade pesto, creating a satisfying and nutritious meal for any occasion. You'll love how the colorful medley of zucchini, bell peppers, and cherry tomatoes adds texture and natural sweetness, while the al dente pasta holds onto all that pesto goodness. Perfect for a busy weeknight or a special dinner party, this dish is a delightful way to enjoy fresh ingredients and wholesome flavors. Dive into this culinary adventure and impress your family and friends with a meal that’s both healthy and delicious!
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Ingredients
  

12 oz (340g) of your preferred pasta (penne, fusilli, or spaghetti)

1 medium zucchini, sliced into half-moons

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 cup cherry tomatoes, halved

1 red onion, sliced into thin rings

1 cup fresh basil leaves, packed

½ cup extra virgin olive oil

¼ cup toasted pine nuts

2 cloves garlic, minced

Sea salt and freshly cracked black pepper to taste

Grated Parmesan cheese, for serving (optional)

Lemon wedges, for serving (optional)

Instructions
 

Prepare the Pasta:

    Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta in a colander, but be sure to reserve about ½ cup of the starchy pasta water for later use. Set aside the pasta.

      Grill the Vegetables:

        Preheat your grill or grill pan on medium heat. In a mixing bowl, toss together the sliced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion. Drizzle with a splash of olive oil, and season generously with salt and pepper. Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and have nice char marks. Once grilled, remove from heat and let them cool slightly.

          Make the Pesto:

            In a food processor, add the fresh basil leaves, toasted pine nuts, minced garlic, and a pinch of sea salt and black pepper. Pulse until the mixture is finely chopped and combined. With the processor running, slowly pour in the olive oil until the pesto reaches a smooth consistency. Taste the pesto and adjust the flavor with more olive oil or salt if necessary.

              Combine Everything:

                In a large mixing bowl, combine the drained pasta with the grilled vegetables. Spoon in the prepared pesto and add a splash of the reserved pasta water to help bind the pasta and enhance the flavor of the dish. Gently toss everything together until the pasta and vegetables are evenly coated with the pesto.

                  Serve:

                    Serve the grilled veggie pesto pasta in individual bowls or on a large serving platter. For extra flavor, sprinkle grated Parmesan cheese on top. A squeeze of fresh lemon juice will brighten the dish, so feel free to add that along with lemon wedges on the side for guests to use.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings