Grilled Vegetable Sun Dried Tomato Pesto Pasta Recipes
GRILLED VEGETABLE SUN-DRIED TOMATO PESTO PASTA
Fresh summer vegetables are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.
Provided by Janette
Categories Dinner Ideas
Time 27m
Number Of Ingredients 11
Steps:
- Preheat grill.
- Lay out the zucchini and asparagus on a large cutting board. Brush the vegetables with olive oil and sprinkle with salt and pepper, turn and repeat. Grill the zucchini, asparagus for about 6 minutes each side. Set aside and allow to cool.
- Place the bell peppers whole, right on the grill. Char on all sides. Once the peppers are charred, remove from the grill and put in a bowl and cover.
- While the vegetables are cooling cook the pasta according to package directions, drain and add to a large mixing bowl. Add the pesto to the hot pasta and toss to coat, set aside to cool.
- Once the peppers are cool enough to handle, take a paper towel and wipe the charred skin off and de-seed them.
- Chop all the grilled vegetables into bite-size pieces and add to the cooled pasta along with the cherry tomatoes, bocconcini and basil and mix well.
- Serve at room temperature.
Nutrition Facts : Calories 240 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 115 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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