More Great Recipes: Vegan | Vegetarian

Pasta with Grilled Veggies and Pesto

User Avatar
Member since 2012
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4-6 | Prep Time 15 | Cook Time 15-20

Why I Love This Recipe

Featuring: Eggplant, tomatoes, onion, garlic, zucchini, pattypan and basil.

This is a really quick & light recipe, perfect for busy summer days! You basically make pasta, serve it with a simple tomato/onion sauce topped with grilled veggies and a paired down/simple pesto. It's good just like that but when I want to stretch the meal further- I like to make it with my quick lemon-zucchini soup which cooks while you make the pasta:

Ingredients You'll Need

450 g of pasta
1-2 Tbsp of oil
1 small fresh onion, chopped
1 large tomato, chopped
Salt and pepper, to taste

1 italian eggplant, cut diagonally in approx. 1/2 to 1 inch thick slices (optional)
2 zucchinis, cut diagonally in approx. 1/2 to 1 inch thick slices
1-2 pattypan squashes, cut along their longest side in approx. 1/2 to 1 inch thick slices
1/4 cup or more of olive oil

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or arugula if needed)
1/2 cup olive oil
1-2 garlic gloves (or 1-2 garlic scapes, chopped)
Salt and freshly ground black pepper to taste
1 tablespoon of lemon juice


MAKE THE PASTA AND SAUCE: In a large pot, bring water to boil. When boiling, add a drizzle of oil and salt. Add pasta and cook according to package instructions. Meanwhile, in a small frying pan, heat oil. When hot, add in the onions and fry until translucent (a few minutes). Add the tomatoes and sauté a 5-10 min, until they are tender (you can also use the back of a spoon to smash them as they cook).

GRILL THE VEGGIES: While pasta cooks, prep your grilled veggies. In a small bowl, put the grilled veggies. Using you hands or cooking brush, rub oil mixture on both sides of your veggies. Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min/side until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (eggplant should be soft and zucchinis tender with a little crunch left)!

MAKE THE SIMPLE PESTO: Place the basil leaves and garlic into the bowl of a food processor and pulse a several times. While the food processor is running, slowly add the olive oil in a steady small stream. Pulse until everything is smooth. Stir in some salt and freshly ground black pepper to taste. Add lemon juice. Mix well and adjust taste as needed.

ASSEMBLE: In each bowl, put some pasta. Top with tomato-onion sauce, grilled veggies (you might want to cut each grilled veggie slice first- we do with our kids but don't bother if just the two of us eating). Add a dash of pesto. Serve. Adjust seasoning in each bowl if needed. Voilà!

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!