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As the warm months approach, the search for light, refreshing meals becomes a priority for many home cooks. One standout dish that perfectly captures the essence of summer is Grilled Veggie Pesto Pasta. This recipe not only offers a delightful combination of flavors but also showcases the beauty of seasonal vegetables and fresh ingredients. The vibrant colors and aromatic scents of grilled vegetables paired with al dente pasta create a visually appealing and satisfying meal that can be enjoyed by the entire family.

Grilled Veggie Pesto Pasta

Discover the perfect summer dish with this Grilled Veggie Pesto Pasta recipe. Bursting with vibrant flavors from seasonal vegetables and aromatic basil pesto, this meal is not only visually stunning but also packed with nutrients. Grilling enhances the natural sweetness of veggies, while al dente pasta provides the ideal texture. Easy to customize for various dietary needs, this dish is perfect for family dinners, picnics, or gatherings. Enjoy a delicious celebration of summer in every bite!
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Ingredients
  

8 oz pasta of your choice (linguine or penne works beautifully)

2 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and red onion), chopped into bite-sized pieces

1/4 cup extra virgin olive oil

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup basil pesto (store-bought or homemade)

1/4 cup freshly grated Parmesan cheese (plus additional for serving)

Fresh basil leaves, for garnish

Optional: Crushed red pepper flakes for a kick of heat

Instructions
 

Prepare the Vegetables: Preheat your grill or grill pan over medium-high heat. In a large bowl, combine your chopped mixed vegetables with the olive oil, sea salt, and black pepper. Toss until all the vegetables are evenly coated with the oil and seasonings.

    Grill the Vegetables: Once your grill is hot, arrange the seasoned vegetables in a single layer on the grill. Grill for approximately 5-7 minutes, turning them every few minutes. You want them to be tender and display beautiful grill marks. Once grilled, remove the vegetables from the grill and set them aside.

      Cook the Pasta: While the vegetables are on the grill, bring a large pot of water to a rolling boil. Add a generous pinch of salt to enhance the flavor of the pasta. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot.

        Combine and Serve: To the hot pasta, add the grilled vegetables and the basil pesto. Toss everything together, adding a splash of the reserved pasta water if needed to create a silky sauce. Finally, fold in the grated Parmesan cheese until well combined.

          - Presentation Tips: Serve the pasta in bowls, garnishing each serving with extra Parmesan and fresh basil leaves on top. For an added touch, sprinkle crushed red pepper flakes for those who enjoy a bit of heat, and drizzle a little olive oil for shine.