Pesto-Grilled Summer Vegetables with Penne

Tossed in flavorful pesto and grilled to smoky perfection, these pesto grilled vegetables are incredible piled over penne pasta and a great way to use up summer produce!

4 from 1 vote

Pesto-Grilled Summer Vegetables with Penne

Tossed in flavorful pesto and grilled to smoky perfection, these pesto grilled vegetables are incredible piled over penne pasta and a great way to use up summer produce!

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 342kcal

Ingredients

2 small summer squash, sliced 1/4-in thick
2 small zucchini, sliced 1/4-in thick
1/2 lb asparagus, ends trimmed and cut into 2-in pieces
1 medium sweet pepper, cut into 1-in pieces
2 cloves garlic, minced
1/2 cup basil pesto
Salt and pepper to taste
1 lb penne pasta, cooked according to package instructions and kept warm

Instructions

In a small bowl, toss squash, zucchini asparagus, pepper, garlic, and basil pesto until evenly combined. Season veggies with salt and pepper to taste.
Grill veggies on nonstick aluminum foil or in a grill pan over medium-high heat turning occasionally until veggies are slightly charred and tender, about 8-10 minutes.
Toss veggies into penne pasta and season with additional salt and pepper to taste if needed. Serve warm and enjoy!

Notes

Storing Instructions

Store vegetables and penne in fridge up to 4 days.

Nutrition