Gluten-Free Basil Pesto Pasta with Grilled Vegetables

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

1lb. gluten free pasta
1ear corn, shucked
1汤匙olive oil
2red pepper, 1″ cubes
1/2red onion, 1″ cubes
1zucchini, 1/4″ slices
1squash, 1/4″ half moon slices
12 oz. sweet trio tomatoes
salt & pepper to season

Basil Pesto:

2 cupsfresh packed basil
¼ cuppine nuts
½ tsp. salt
¼茶匙. pepper
1clove garlic
1 tsp. lemon zest
1/3 cupof olive oil
1/4 cupof shredded or grated parmesan cheese

Cook ModePrevent your screen from going dark

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