Grilled Zucchini Pesto Pasta

Juicy, grilled zucchini is tossed with charred corn in this plant-based, creamy
pesto pasta.

Servings: 4 servings

Author:

Cook Time
35 minutes

Total Time
35 minutes

Course:

Cuisine:

American Italian

Keywords:

corn Pesto grilled zucchini

Instructions

1 Boil water and cook the pasta according to package instructions, being careful
not to cook for too long. Set a timer :).
2 While the pasta is cooking, slice the zucchini lengthwise into ½-inch pieces.
Place them onto a baking sheet or tray. Measure out a tablespoon of olive oil
and gently drizzle the oil onto both sides of each zucchini slice. Sprinkle the
salt and pepper on top and use your hands to rub in the oil and seasonings onto
both sides of each piece.
3 Once the pasta is done cooking, drain and add to a large bowl. I like to drizzle
a little olive oil into the bowl to prevent the noodles from sticking.
4 Heat a tablespoon of olive oil in a frying pan (preferably a cast iron skillet)
over medium heat. Once warm, add the frozen corn. Heat over medium until the
corn starts to char, being careful not to let the pan smoke. This process should
take about 5 minutes or so. When ready, toss the corn into the bowl with the
pasta.
5 Prep the grill by using a paper towel in tongs with some oil to grease the
grates. Turn the heat to medium to reach a temperature around 400-450F. Once
hot, place each zucchini slice on the grill. Grill for 3-5 minutes on each side,
then transfer to a cutting board. The zucchini should be soft and more yellow in
color.
6 Chop the grilled zucchini. Then separate the chopped zucchini into two separate
piles. Place half of the chopped zucchini into the pasta bowl and the rest into
a blender. Add the remaining pesto ingredients to the blender. Blend on high
until a creamy sauce forms. Scoop into the pasta bowl.
7 Gently stir all of the pasta ingredients together, garnish with extra fresh
basil if desired, and serve immediately.

Grilled Zucchini Pesto Pasta

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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