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Lemon Pesto Vegetable Pasta with Grilled Cheese

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A bright and flavorful spaghetti tossed with basil pesto, lemon, tender summer vegetables, and golden grilled Halloumi cheese. This quick vegetarian pasta is fresh, savory, and ready in just 15 minutes.

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

  1. Boil the spaghetti in a pot of salted water according to the package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the spaghetti and set aside.
  2. Heat a non-stick skillet over medium-high heat. Grill the Halloumi slices without oil for 1 to 2 minutes per side, or until golden brown. Remove from the skillet and place on a paper towel.
  3. In the same skillet, add the zucchini and yellow squash with a light drizzle of the olive oil. Season with salt and black pepper and sauté for 2 to 3 minutes until tender-crisp.
  4. Add the cherry tomatoes and cook for another 1 to 2 minutes, just until warmed and beginning to soften.
  5. Add the drained spaghetti, reserved pasta water, remaining olive oil, basil pesto, and lemon juice to the skillet. Toss over low heat until the pasta and vegetables are evenly coated with the sauce.
  6. Divide the pasta among four bowls, top with the warm grilled Halloumi cheese, and serve immediately.

Notes

  • Reserve the pasta water before draining the spaghetti; its starch helps the pesto coat the pasta.
  • Grill the Halloumi in a dry skillet to create a golden crust without making it overly oily.
  • Cook the zucchini and squash only until tender-crisp to preserve their texture.
  • Serve immediately while the Halloumi is warm and the vegetables are fresh.

Nutrition

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