Main image of Grilled Red Pepper Pesto Pasta

Grilled Red Pepper Pesto Pasta

45 min

Meal

10 ingredients or less

Simple and fast meals are the best. This delicious roasted red pepper pesto pasta is a super quick dinner idea, and comes together with under 10 ingredients. It's packed with veggies and makes a hearty meal for the whole family.

Servings

Total

45 min

Prep

10 min

Cook

35 min

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Ingredients

  • 1 Tbsp (15 mL)
    olive oil, divided over several steps
  • 2
    red bell peppers, quartered
  • 1
    orange bell pepper, quartered
  • ¼ tsp
    salt, divided over several steps
  • ⅛ tsp
    ground black pepper, divided over several steps
  • 4
    cloves garlic, minced
  • 1
    zucchini, thinly sliced
  • 14.1 oz (400 g)
    dry spaghetti noodles
  • ¼ cup (38 g)
    sun-dried tomato in oil, drained
  • ¼ cup (29 g)
    roasted walnuts
  • 1½ cups (201 g)
    frozen green peas

Optional garnish

  • fresh basil
  • fresh parsley
  • roasted walnuts
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Directions

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  1. Add half the oil to a large pan on high heat. When hot, add the bell peppers, and sprinkle a bit of salt and pepper overtop.
  2. Cook until the skin begins to blister, and then flip to cook on the other side. To speed up this recipe, you could alternatively skip this step and use roasted bell pepper from a jar.
  3. When the bell peppers are cooked through and blistered on both sides, push them to the side of the pan, add a small bit more oil, and cook the garlic until lightly golden, about 2 - 3 minutes. Transfer both the bell pepper and garlic to a food processor or blender.
  4. Return the same pan to the heat, and add more oil. When hot, cook the zucchini. Sprinkle over some salt and pepper, and try not to disturb the zucchini as it cooks, and give a flip only when golden.
  5. To a large pot of salted boiling water, add the pasta.
  6. Returning to the food processor, add in the sun-dried tomato, and walnuts. Blend until smooth, but some small chunks can remain, if desired.
  7. In the last two minutes of the pasta cooking, add the peas to the cooking water. When the pasta is al dente, drain. Then return the drained pasta to the pot.
  8. Add the cooked zucchini and blended red bell pepper mixture to the pot. Toss everything to coat.
  9. One heated through, serve while hot. Garnish if desired, and enjoy!

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 59%

dry spaghetti noodles

Proteins 12%

roasted walnuts

frozen green peas

Fruits & Veggies 29%

red bell pepper

orange bell pepper

clove garlic

zucchini

sun-dried tomato in oil, drained

Calcium
No significant sources of calcium
Fat

olive oil

sun-dried tomato in oil, drained

roasted walnuts

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Natascha - March 28, 2021, 9:42 p.m.

Was delicious! It took me a bit longer but I guess next time I will be faster. My daughter liked it also, this way she gets some more nutrients without knowing. 🤭

PUL Team - April 2, 2021, 10:29 p.m.

We're so glad you and your daughter enjoyed this one, Natascha! Being a bit more familiar with the steps hopefully will help the prep time shorter next time 😃


Mariyam - March 24, 2021, 7:56 p.m.

This looks awesome! Can't wait to try.

PUL Team - April 2, 2021, 4:27 a.m.

We hope you enjoy it, Mariyam 😁


Hollie Murray - March 22, 2021, 9:21 a.m.

I made this today and it was delicious! Your site is fabulous. Thanks for all of your work in putting it together. I loved pictures that followed the recipe, so I could confirm I had cut up all of the veggies as expected. I'm looking forward to trying out more of your recipes.

PUL Team - April 2, 2021, 1:49 a.m.

Aw you're too sweet, Hollie, so glad you enjoyed it :D