13cuplow-sodium canned cannellini beans, rinsed
Directions
Preheat grill to medium-high.
Bring a large pot of water to a boil.
Combine basil, Parmesan, walnuts, garlic, 1/4 tsp.
salt, and 1/8 tsp.
pepper in a food processor; pulse until finely chopped.
Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth.
Transfer to a medium bowl and set aside.
Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp.
oil, 1/4 tsp.
salt, and 1/8 tsp.
pepper in a large bowl; toss to coat.
Oil the grill grates (see Tip).
Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side.
Remove from the grill and coarsely chop.
Cook pasta according to package directions.
Add zucchini “noodles” to the pasta during the last 2 minutes of cooking.
Reserve 1/2 cup pasta water before draining.
Drain the pasta and zoodles and place in a large bowl.
Whisk 1/4 cup of the reserved pasta water into the pesto.
Add the grilled vegetables and beans; toss to coat well.
Tips
Tip: To oil grill grates: Rub an oil-soaked paper towel over the grill grates.
Use tongs to hold the paper towel.
(Do not use cooking spray on a hot grill.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
