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Grilled Vegetable-Pesto Pasta Salad

See full recipe on: My Recipes



Ingredients

1 zucchini, cut lengthwise into 1/2-inch-wide pieces
1 yellow squash, cut into 1/2-inch-wide pieces
1 red bell pepper, seeded, cut into 1-inch-thick slices
1 red onion, cut into 3/4-inch-thick slices
1 tablespoon italian seasoning
2 tablespoons olive oil
Salt and pepper
3 cups whole-grain farfalle or penne
1 15.5-oz. can cannellini beans, drained and rinsed
1 7-oz. container refrigerated pesto (about 3/4 cup)
1/2 cup grated pecorino romano
1 tablespoon fresh lemon juice

Nutrition 6 servings

Per Serving % Daily Value
Calories 616
Fat 11g 18%
Carbs 99g 33%
Protein 29g 59%
Fiber 15g 62%
Cholesterol 13mg 4%
Sodium 384mg 16%
     
Fat
Carbs
Protein

Preparation






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