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In the world of culinary creations, few dishes embody the essence of freshness and flavor quite like Grilled Veggie Pesto Pasta. This enticing meal is a harmonious blend of al dente pasta, seasonal vegetables, and a rich, aromatic homemade pesto that brings every bite to life. Whether you’re looking for a quick weeknight dinner or a stunning centerpiece for a special occasion, this dish is sure to impress. The vibrant colors and rich flavors not only tantalize the taste buds but also offer a feast for the eyes, making it a perfect choice for gatherings and family meals alike.

Grilled Veggie Pesto Pasta

Discover the vibrant and healthy goodness of Grilled Veggie Pesto Pasta! This dish is a perfect blend of al dente pasta, seasonal grilled vegetables, and rich homemade pesto that bursts with flavor. Ideal for quick weeknight dinners or special gatherings, each bite offers a colorful, nutritious experience. With simple ingredients and easy preparation, you can create a satisfying meal that’s as visually appealing as it is delicious. Dive into this culinary delight and impress your family and friends!
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Ingredients
  

8 oz fettuccine or spaghetti pasta

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into 1/4-inch rounds

1 red bell pepper, diced into bite-sized pieces

1 small red onion, cut into wedges

1 cup fresh basil leaves, packed

1/2 cup extra virgin olive oil, plus more for grilling

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese (plus extra for serving)

2 cloves garlic, peeled

Salt and pepper, to taste

Juice of 1 lemon, freshly squeezed

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine or spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside in a large mixing bowl.

    Prepare the Veggies: Preheat your grill or grill pan over medium-high heat. In a large bowl, toss the halved cherry tomatoes, zucchini rounds, diced red bell pepper, and red onion wedges with a drizzle of olive oil, salt, and pepper to taste. Grill the vegetables for 5-7 minutes, turning occasionally, until they become tender and develop beautiful char marks. Remove the vegetables from the grill once cooked, setting them aside.

      Make the Pesto: In a food processor, add the fresh basil leaves, toasted pine nuts, and peeled garlic cloves with a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in 1/2 cup of olive oil until a smooth, creamy pesto forms. If the pesto is too thick, add a splash of the reserved pasta water to achieve your desired consistency. Finally, stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper, if needed.

        Combine Pasta and Veggies: In the bowl containing your cooked pasta, add the grilled vegetables and the freshly made pesto. Gently toss everything together until the pasta and veggies are evenly coated in the vibrant green sauce. If the mixture appears too dry, add some of the reserved pasta water until you reach the desired creaminess.

          Serve: Before serving, squeeze the fresh lemon juice over the pasta for a bright finish. Plate individual servings and garnish with extra grated Parmesan cheese and a few fresh basil leaves for added flair. Serve warm and revel in the delightful flavors of your grilled veggie pesto pasta!

            Prep Time | Total Time | Servings: 15 mins | 30 mins | 4 servings