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Prep Time:45 minsTotal Time:45 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:4Yield:8 cups
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsfresh basil leaves¼cupgrated Parmesan cheese¼cupchopped toasted walnuts1clovegarlic, minced½teaspoonsalt, divided¼teaspoonground pepper, divided¼cupextra-virgin olive oil plus 2 Tbsp., divided3portobello mushroom caps, stemmed, gills removed2mediumbell peppers (red, orange, and/or yellow), quartered1mediumyellow summer squash, trimmed and cut into 1/2-inch-thick planks5scallions, trimmed4ounceswhole-wheat penne pasta (1 1/2 cups)2cupszucchini “noodles” (6 oz.)⅓cuplow-sodium canned cannellini beans, rinsed
Cook Mode(Keep screen awake)
Ingredients
2cupsfresh basil leaves
¼cupgrated Parmesan cheese
¼cupchopped toasted walnuts
1clovegarlic, minced
½teaspoonsalt, divided
¼teaspoonground pepper, divided
¼cupextra-virgin olive oil plus 2 Tbsp., divided
3portobello mushroom caps, stemmed, gills removed
2mediumbell peppers (red, orange, and/or yellow), quartered
1mediumyellow summer squash, trimmed and cut into 1/2-inch-thick planks
5scallions, trimmed
4ounceswhole-wheat penne pasta (1 1/2 cups)
2cupszucchini “noodles” (6 oz.)
⅓cuplow-sodium canned cannellini beans, rinsed
DirectionsPreheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.Cook pasta according to package directions. Add zucchini “noodles” to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.TipsTip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates. Use tongs to hold the paper towel. (Do not use cooking spray on a hot grill.)Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.Cook pasta according to package directions. Add zucchini “noodles” to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.TipsTip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates. Use tongs to hold the paper towel. (Do not use cooking spray on a hot grill.)
Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.
Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.
Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.
Cook pasta according to package directions. Add zucchini “noodles” to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.
Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.
Tips
Tip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates. Use tongs to hold the paper towel. (Do not use cooking spray on a hot grill.)
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)434Calories29gFat37gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
