This dish is an easy way to turn grilled vegetables into a satisfying meal, thanks to hearty whole-grain pasta and a quick homemade pesto.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.

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  • Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.

  • Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.

  • Cook pasta according to package directions. Add zucchini "noodles" to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.

  • Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.

Tips

Tip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates. Use tongs to hold the paper towel. (Do not use cooking spray on a hot grill.)

Nutrition Facts

434 calories; protein 12g 24% DV; carbohydrates 37g 12% DV; exchange other carbs 2.5; dietary fiber 8g 32% DV; sugars 8g; fat 29g 45% DV; saturated fat 4g 20% DV; cholesterol 4mg 1% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 926mg 26% DV; sodium 411mg 16% DV; thiamin -1mg -100% DV.