Ingredients

The following ingredients have 8 Servings
  • 2 small summer squash, sliced 1/4-in thick
  • 2 small zucchini, sliced 1/4-in thick
  • 1/2 lb asparagus, ends trimmed and cut into 2-in pieces
  • 1 medium sweet pepper, cut into 1-in pieces
  • 2 cloves garlic, minced
  • 1/2 cup basil pesto
  • Salt and pepper to taste
  • 1 lb penne pasta, cooked according to package instructions and kept warm

Instruction

  • In a small bowl, toss squash, zucchini asparagus, pepper, garlic, and basil pesto until evenly combined. Season veggies with salt and pepper to taste.
  • Grill veggies on nonstick aluminum foil or in a grill pan over medium-high heat turning occasionally until veggies are slightly charred and tender, about 8-10 minutes.
  • Toss veggies into penne pasta and season with additional salt and pepper to taste if needed. Serve warm and enjoy!