Lemon Pesto Vegetable Pasta with Grilled Cheese
A refreshing and wholesome pasta dish tossed in vibrant basil pesto and zesty lemon, topped with perfectly grilled halloumi cheese and seasonal garden vegetables.
Equipment
- Non-Stick Skillet
- Large Pot
Ingredients
- 5-6 oz uncooked spaghetti
- 1/4 cup reserved pasta water
- 8 oz Halloumi cheese sliced into 1/2-inch thick pieces
- 1 medium zucchini sliced
- 1 medium yellow summer squash sliced
- 1 cup cherry tomatoes cut in half
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil pesto
- 1 fresh lemon juiced
- salt and black pepper to taste
Instructions
- Boil your spaghetti in a pot of salted water according to the package directions until it is perfectly al dente. Be sure to scoop out 1/4 cup of the cooking water before draining the pasta, then set it aside.
- Heat a non-stick skillet over medium-high heat. Grill the Halloumi cheese slices dry for about 1 to 2 minutes on each side until they get a beautiful, golden-brown crust. Remove the cheese from the pan and place them on a paper towel.
- In the same skillet, add the sliced zucchini and yellow squash with a light drizzle of olive oil and a pinch of salt and pepper. Sauté for 2 to 3 minutes until tender-crisp and vibrant.
- Gently toss in the cherry tomatoes and cook for another 1 to 2 minutes just until they are warm and starting to soften.
- Add the drained pasta, the saved pasta water, remaining olive oil, fresh pesto, and bright lemon juice directly into the skillet with the veggies. Toss everything together over low heat until the pasta is beautifully coated and saucy.
- Divide the pasta into bowls, top with the warm grilled Halloumi cheese, and enjoy your wholesome, veggie-packed meal!
Notes
Nutrition per serving: Calories: 562 kcal, Total Carbs: 26g, Net Carbs: 23g, Fats: 43g, Protein: 21g.
