Basil Pesto Pasta with Grilled Vegetables-5

Basil Pesto Pasta with Grilled Vegetables

  • Author: Krista @
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 21 mins
  • total_time Total Time: 26 mins
  • yield Yield: 6-8 1x
  • category Category: Gluten Free, Pasta, Vegetarian, Kid Friendly, 30 Minute Meal


Basil Pesto Pasta tossed with fresh Grilled Vegetables a 30 minute meal your family will love! This light fresh gluten free pasta recipe will quickly become a summer favorite!



  • 1 lb. gluten free pasta
  • 1 ear corn, shucked
  • 1 tablespoons olive oil
  • 2 red pepper, 1″ cubes
  • 1/2 red onion, 1″ cubes
  • 1 zucchini, 1/4″ slices
  • 1 squash, 1/4″ half moon slices
  • 12 oz. sweet trio tomatoes
  • salt & pepper to season

Basil Pesto:

  • 2 cups fresh packed basil
  • ¼ cup pine nuts
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic
  • 1 tsp. lemon zest
  • 1/3 cup of olive oil
  • 1/4 cup of shredded or grated parmesan cheese


  1. Preheat grill to medium high heat, about 375-400 degrees F.
  2. To a food processor add fresh basil, pine nuts, salt, pepper, a garlic clove and lemon zest. Pulse until the basil is finely chopped. Slowly pour the olive oil in and continue to pulse until the mixture is smooth and forms a sauce.
  3. Pour mixture into a bowl and fold in the parmesan cheese and set aside.
  4. To a large bowl add red pepper, red onion, zucchini and squash. Drizzle 1 tablespoon of olive oil over and season with salt and pepper. Toss to coat all the veggies.
  5. Put veggies in a grill basket and grill until charred, about 5-7 minutes, tossing throughout. Remove from grill and add tomatoes to the basket. Grill until the tomatoes start to burst, about 3-4 minutes.
  6. In the meantime also add ear of corn to the grill. Grill each side for 3-4 minutes, until slightly charred.
  7. Bring a pot of water to a boil and add gluten free pasta to it. Cook until al dente, according to cooking directions on box. (usually 8-10 minutes)
  8. Drain and rinse noodles. Pour noodles into a large bowl with the pesto. Gently toss the noodles with the pesto until the noodles are coated. Add in the grilled vegetables and toss.
  9. Serve.


  • Serving Size: 1 1/2 cups
  • Calories: 422
  • Sugar: 6 g
  • Sodium: 598 mg
  • Fat: 24 g
  • Saturated Fat: 6 g
  • Carbohydrates: 39 g
  • Fiber: 4 g
  • Protein: 11 g
  • Cholesterol: 13 mg