Name: Basil Pesto Pasta with Grilled Vegetables
Prep time: 45 min
Total time: 45 min
Ingredients: 2 cups fresh basil leaves; 0.25 cup grated Parmesan cheese; 0.25 cup chopped toasted walnuts; 1 clove garlic, minced; 0.5 teaspoon salt, divided; 0.25 teaspoon ground pepper, divided; 0.25 cup extra-virgin olive oil plus 2 Tbsp., divided; 3 portobello mushroom caps, stemmed, gills removed; 2 medium bell peppers (red, orange, and/or yellow), quartered; 1 medium yellow summer squash, trimmed and cut into 1/2-inch-thick planks; 5 scallions, trimmed; 4 ounces whole-wheat penne pasta (1 1/2 cups); 2 cups zucchini "noodles" (6 oz.); 0.33333334326744 cup low-sodium canned cannellini beans, rinsed

Basil Pesto Pasta with Grilled Vegetables

5.0

(2)

2 Reviews

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, RDN

Updated on July 31, 2020

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Diabetes Appropriate Heart Healthy Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 cups fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup chopped toasted walnuts
1 clove garlic, minced
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
¼ cup extra-virgin olive oil plus 2 Tbsp., divided
3 portobello mushroom caps, stemmed, gills removed
2 medium bell peppers (red, orange, and/or yellow), quartered
1 medium yellow summer squash, trimmed and cut into 1/2-inch-thick planks
5 scallions, trimmed
4 ounces whole-wheat penne pasta (1 1/2 cups)
2 cups zucchini "noodles" (6 oz.)
⅓ cup low-sodium canned cannellini beans, rinsed

Directions

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.
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 (per serving)

434	Calories
29g	Fat
37g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 434
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 8g	29%
Total Sugars 8g
Protein 12g	24%
Total Fat 29g	37%
Saturated Fat 4g	20%
Cholesterol 4mg	1%
Sodium 411mg	18%
Potassium 926mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.