Lemon Pesto Vegetable Pasta with Grilled Cheese
This easy and delicious Lemon Pesto Vegetable Pasta with Grilled Halloumi Cheese is a filling 15 minute vegetarian recipe made in a skillet with zucchini, squash and tomatoes that is loaded with fresh flavors!
Servings: 3 -4
Calories: 562kcal
Equipment
Ingredients
- 5-6 ounces spaghetti uncooked (1/3 box)
- 1/4 cup reserved pasta water
- 8 ounces Halloumi cheese
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 cup cherry tomatoes halved
- 1/4 cup olive oil
- 1/2 cup pesto
- juice of 1 small lemon
Instructions
- Prepare the spaghetti according to package directions until al dente.
- Meanwhile, slice the Halloumi cheese into 1/2 inch thick slices. Heat a non-stick skillet over medium high heat. Add the slices of cheese and cook on each side for 1-2 minutes until it is browned. Remove the cheese from the pan and set on a paper towel.
- Add the sliced zucchini and squash to the pan with a drizzle of olive oil and dash of salt and pepper. Cook over medium high heat for 2-3 minutes. Add the cherry tomatoes and for for another 1-2 minutes until the squash is tender and the tomatoes are heated through.
- Drain the cooked pasta, reserving the pasta water. Add the cooked spaghetti to the skillet with the vegetables, olive oil, 1/4 cup pasta water, pesto and lemon juice.
- Remove from the heat and toss until well combined. Add additional pasta water if the pasta is too dry.
- Serve the pasta topped with the grilled cheese. Enjoy!
Notes
Most pastas will work well with this dish. Penne, Rigatoni, Angel Hair, and Cavatappi are all great options. Smaller pasta like Orzo or shells aren't as great to balance the size of the bite with the vegetables.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 26g | Protein: 21g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Cholesterol: 52mg | Sodium: 523mg | Fiber: 3g | Sugar: 6g