Ingredients
| 1 box (340 g) | Italpasta Gluten Free Penne Rigate |
| ¼ cup (60 mL) | Italpasta Extra Virgin Olive Oil |
| ½ cup (125 mL) | chopped parsley |
| 1 tbsp (15 mL) | Italpasta White Wine Vinegar |
| ¼ cup (60 mL) | chopped basil |
| 1 | garlic clove |
| 3 tbsp (45 mL) | toasted walnuts |
| pinch chili flakes | |
| 1 cup (250 mL) | diced red peppers |
| 2 | zucchinis, halved and sliced |
| 1 cup (250 mL) | cherry tomatoes |
| 2 | Japanese eggplants, halved and sliced |
| salt and pepper |
Steps
- Preheat a grill over medium high heat. Toss red pepper, zucchini, cherry tomatoes, and eggplant with 1 tablespoon olive oil, and salt and pepper in a grill basket. Arrange basket on the grill and cook until charred and softened, about 15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 6-8 minutes.
- While the pasta cooks, purée parsley, basil, white wine vinegar, garlic, walnuts, chili flakes and season with salt and pepper. With the motor running drizzle in remaining olive oil.
- In a large bowl toss together cooked pasta, grilled vegetables and pesto dressing, serve warm or room temperature.
Nutritional Information
Calories per serving 265, Fat: 10 g, Cholesterol: 0 mg, Sodium: 29 mg, Carbohydrates: 43 g, Fibre: 5 g, Sugar: 5 g, Protein: 8 g
- Eggplant is an excellent source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese
- Walnuts are very low in Cholesterol and Sodium. They are also a good source of Copper, and Manganese.