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When it comes to pasta dishes that are both healthy and bursting with flavor, Grilled Veggie Pesto Pasta stands out as a top contender. This colorful and delicious meal brings together the freshness of grilled vegetables, the richness of homemade pesto, and the comforting texture of pasta, making it a perfect option for any occasion. Whether you're looking for a quick weeknight dinner or a dish to impress guests at a dinner party, Grilled Veggie Pesto Pasta has you covered.

Grilled Veggie Pesto Pasta

Discover the vibrant flavors of Grilled Veggie Pesto Pasta, a delicious and healthy meal perfect for any occasion. This dish combines fresh grilled vegetables, rich homemade pesto, and comforting pasta for a visually stunning and nutritious experience. Easy to customize with seasonal veggies and your choice of pasta, it’s a great option for weeknight dinners or impressing guests. Embrace the joy of cooking with fresh ingredients and enjoy a delightful culinary journey!
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Ingredients
  

For the Pasta:

12 oz (340g) pasta of your choice (penne or farfalle recommended)

Salt for boiling water

For the Grilled Veggies:

1 medium zucchini, sliced into ¼ inch rounds

1 bell pepper (red, yellow, or orange), cut into strips

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

For the Pesto:

2 cups fresh basil leaves, packed

½ cup pine nuts (or walnuts)

½ cup grated Parmesan cheese

2 cloves garlic, minced

½ cup olive oil

Juice of 1 lemon

Salt and pepper to taste

For Garnish:

Extra grated Parmesan cheese

Fresh basil leaves

Instructions
 

Cook the Pasta:

    - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

      Prepare the Grilled Veggies:

        - Preheat the grill or a grill pan over medium-high heat. Toss the zucchini, bell pepper, cherry tomatoes, and red onion in olive oil, salt, and pepper.

          - Grill the veggies for about 5-8 minutes, turning occasionally until they are tender and slightly charred. Remove from heat and chop into bite-sized pieces, if desired.

            Make the Pesto:

              - In a food processor, combine the basil, pine nuts, Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped.

                - With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, yet slightly textured consistency. Taste and adjust seasoning if necessary.

                  Combine Pasta and Pesto:

                    - In a large mixing bowl, combine the drained pasta with the grilled veggies and freshly made pesto. If the pasta seems dry, add a bit of the reserved pasta water until you achieve your desired consistency.

                      Serve:

                        - Plate the grilled veggie pesto pasta and garnish with extra Parmesan cheese and fresh basil leaves. Enjoy warm or at room temperature!

                          Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4