Summer produce gets a kiss of smoke from the grill to kick this simple pesto pasta up a notch.
Ingredients
- 12 oz farfalle pasta
- 2 medium zucchinis
- 3 large ears corn, shucked
- 3 plum tomatoes
- ½ cup prepared pesto
Steps
- Grease the grill grates and set grill to medium-high. Cook the pasta according to package directions.
- Meanwhile, cut the zucchini into ½-inch-thick slices on an angle. Season with salt and pepper. Grill 3–4 min. per side, until tender.
- Grill the corn 12 min., until lightly charred in spots, turning occasionally.
- Cut the tomatoes into halves and grill 2–3 min. per side, until grill marks appear. Transfer vegetables to cutting board and let cool slightly. Cut corn kernels from cob. Chop zucchini and tomatoes.
- Toss cooked pasta with the pesto. Stir in vegetables. Season with salt and pepper to taste.
Tags
- July/August 2019
- Five Ingredients
- take 5
- Guiding Stars
- 5 ingredients
Nutrition information
- Calories 515kcal 26%
- Fat 13.6g 21%
- Saturated fat 2.4g 12%
- Carbs 83.0g 28%
- Sodium 265mg 11%
- 8.2g sugar
- 6.0g fiber
- 17.2g protein
- 3mg cholesterol
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