Basil Pesto Pasta With Grilled Vegetables Recipes
HEALTHY PESTO PASTA WITH VEGETABLES
Steps:
- BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Add orzo and boil for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender, but both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
- FINISH THE DISH: Add chopped spinach to orzo in pot and toss well until slightly wilted. Add tomatoes, pesto and enough oil to achieve the consistency you like. Season with salt and pepper to taste. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.
Nutrition Facts : Carbohydrate 33 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 422 mg, Fiber 3 g, Sugar 3 g, Calories 235 kcal, ServingSize 1 serving
BASIL PESTO PASTA WITH GRILLED VEGETABLES
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.
Provided by Sara Haas, RDN
Categories Healthy Grilled Squash Recipes
Time 45m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 434 calories, Carbohydrate 37 g, Cholesterol 4 mg, Fat 29 g, Fiber 8 g, Protein 12 g, SaturatedFat 4 g, Sodium 411 mg, Sugar 8 g
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- 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.
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