Go Back
–+ servings
Overhead photo of Serving bowl filled with grilled zucchini, summer squash, tomatoes, corn and pasta. Coated in pesto and garnished with basil, parmesan cheese and pine nuts. Small bowl of pesto and a chunk of parmesan cheese behind the bowl.
Print Recipe
4.48 from 19 votes

Grilled Vegetable Pesto Pasta

Grilled Vegetable Pesto Pasta is loaded with fresh summer vegetables! Tossed in basil pesto and topped with parmesan cheese.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Pasta, Vegetarian + Vegan
Cuisine: Italian
Keyword: pasta, pesto, vegetables
Servings: 4 servings
Author: Danae Halliday

Ingredients

  • 12 ounces penne pasta
  • 1 red bell pepper, cored and cut in half or quartered
  • 1 shallot, peeled
  • 2 zucchini, cut lengthwise into 1/2 inch planks
  • 1 summer squash, cut lengthwise into 1/2 inch planks
  • 1 ear of corn, shucked
  • 1 cup cherry tomatoes, threaded onto skewers
  • 3 tablespoons pesto
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons toasted pine nuts, optional

Instructions

  • Preheat grill to medium-high heat (approximately 400-425° F.) and prep the vegetables. Toss or spray with olive oil and season with salt and pepper. Grill the vegetables until tender. See the section in the above title Tips for Grilling Vegetables for cooking times.
  • While the vegetables are grilling cook the pasta. Drain and pour it into a large serving bowl. Add the grilled vegetables in with the pasta.
  • Add the pesto, lemon juice, basil, Parmesan cheese and pine nuts to the pasta. Stir together until everything is coated. Taste for seasoning and serve.

Nutrition

Calories: 327kcal | Carbohydrates: 45g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 248mg | Fiber: 5g | Sugar: 8g