Description
Basil Pesto Pasta tossed with fresh Grilled Vegetables a 30 minute meal your family will love! This light fresh gluten free pasta recipe will quickly become a summer favorite!
Ingredients
Scale
- 1 lb. gluten free pasta
- 1 ear corn, shucked
- 1 tablespoons olive oil
- 2 red pepper, 1″ cubes
- 1/2 red onion, 1″ cubes
- 1 zucchini, 1/4″ slices
- 1 squash, 1/4″ half moon slices
- 12 oz. sweet trio tomatoes
- salt & pepper to season
Basil Pesto:
- 2 cups fresh packed basil
- ¼ cup pine nuts
- ½ tsp. salt
- ¼ tsp. pepper
- 1 clove garlic
- 1 tsp. lemon zest
- 1/3 cup of olive oil
- 1/4 cup of shredded or grated parmesan cheese
Instructions
- Preheat grill to medium high heat, about 375-400 degrees F.
- To a food processor add fresh basil, pine nuts, salt, pepper, a garlic clove and lemon zest. Pulse until the basil is finely chopped. Slowly pour the olive oil in and continue to pulse until the mixture is smooth and forms a sauce.
- Pour mixture into a bowl and fold in the parmesan cheese and set aside.
- To a large bowl add red pepper, red onion, zucchini and squash. Drizzle 1 tablespoon of olive oil over and season with salt and pepper. Toss to coat all the veggies.
- Put veggies in a grill basket and grill until charred, about 5-7 minutes, tossing throughout. Remove from grill and add tomatoes to the basket. Grill until the tomatoes start to burst, about 3-4 minutes.
- In the meantime also add ear of corn to the grill. Grill each side for 3-4 minutes, until slightly charred.
- Bring a pot of water to a boil and add gluten free pasta to it. Cook until al dente, according to cooking directions on box. (usually 8-10 minutes)
- Drain and rinse noodles. Pour noodles into a large bowl with the pesto. Gently toss the noodles with the pesto until the noodles are coated. Add in the grilled vegetables and toss.
- Serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 422
- Sugar: 6 g
- Sodium: 598 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 13 mg
