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.
By Sara Haas, RDN, LDN | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 45 mins
Total Time: 45 mins
Servings: 4
Yield: 8 cups
Nutrition Prole:
Diabetes-Appropriate Soy-Free Heart-Healthy Vegetarian
Ingredients:
2 cups fresh basil leaves
1⁄4 cup grated Parmesan cheese
1⁄4 cup chopped toasted walnuts
1 clove garlic, minced
1⁄2 teaspoon salt, divided
1⁄4 teaspoon ground pepper, divided
1⁄4 cup extra-virgin olive oil plus 2 Tbsp., divided
3 portobello mushroom caps, stemmed, gills removed
2 medium bell peppers (red, orange, and/or yellow), quartered
1 medium yellow summer squash, trimmed and cut into 1/2-inch-thick planks
5 scallions, trimmed
4 ounces whole-wheat penne pasta (1 1/2 cups)
2 cups zucchini "noodles" (6 oz.)
1/3 cup low-sodium canned cannellini beans, rinsed
Directions:
Step 1
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 nely 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Tip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates. Use tongs to hold the paper towel. (Do not use cooking spray on a hot grill.)
Originally appeared: Diabetic Living Magazine, Summer 2020
Nutrition Facts:
Per serving: Serving Size 2 cups 434 calories; total fat 29g ; saturated fat 4g ; cholesterol 4mg ; sodium 411mg ; total carbohydrate 37g; dietary fiber 8g; total sugars 8g; protein 12g; potassium 926mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/280178/basil-pesto-pasta-with-grilled-vegetables/
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