Description
For a laid-back summer weeknight meal, griill up a batch of veggies and pair it with pasta tossed in an easy homemade pesto sauce.
Ingredients
Scale
- 1 pound bowtie pasta
- 1 recipe Spinach Basil Pesto (or your favorite store-bought pesto)
- 2 tablespoons olive oil
- 1 large red onion, sliced into 1/2” rounds
- 2 zucchini or summer squash, sliced lengthwise into 1/4” strips
- 8 mini bell peppers, whole
- 1 pint grape tomatoes, slices in half
- 1 can garbanzo beans, drained (optional)
- salt and pepper to taste
Instructions
- Prepare charcoal grill or preheat propane grill to medium-high heat. Bring well-salted water to a boil in a large pot and cook pasta according to package directions.
- While pasta is cooking, brush both sides of onion slices and zucchini or squash with olive oil. Use tongs to place onions, zucchini or squash and bell peppers on preheated grill. Cover grill and cook for 5 minutes. Flip vegetables and cook for 5 minutes more on second side. Remove from grill and arrange on a serving tray.
- Add grape tomatoes and garbazo beans (if using) to serving tray.
- When cooked to al dente, drain pasta and toss with pesto sauce. Season with salt and pepper to taste.
- Serve pasta hot alongside tray of vegetables and encourage diners to fill bowls with favorite toppings as desired.
Notes
If desired, boneless, skinless chicken breasts may be grilled alongside vegetables and served as an additional topping.