Call us romantics, but there's something special about making homemade pesto. The fresh basil beautifully blended with oil, cheese, and nuts to create this symphony of flavors – UGH, we're drooling already.

Admittedly, pesto can be a bit on the decadent side. But with some simple substitutions paired with whole-grain pasta and heart-healthy veggies, this dish is deceptively wholesome without sacrificing an ounce of yum.

Ingredients:

• 2 cups fresh basil
• 1/2 cup parmesan cheese
• 1/4 cup chopped walnuts
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup avocado or olive oil plus 2 tbsp. divided
• 3 portobello mushroom caps, stems and guts removed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow squash, cut into quarters
• 1 zucchini squash, cut into quarters
• 4 ounces whole-wheat pasta (rotini or penne)

Directions:

• In a food processor, combine basil, parmesan, garlic, walnuts, salt, and pepper and pulse until finely chopped. Slowly pour in 1/4 cup of oil and continue processing until your mixture is smooth and creamy. Set aside.
• In a medium bowl, coat your mushrooms, bell peppers, and squash with the remaining oil. Season with salt and pepper to taste.
• Preheat a frying pan over medium-high heat. Grill your veggies until browned and lightly seared, about 6-8 minutes on each side.
• In a large pot of boiling water, cook your pasta according to the directions on the box. Reserve about a 1/2 cup of pasta water.
• Whisk about 1/4 cup of pasta water into your pesto. Feel free to add more to achieve your desired thickness. Toss over your pasta and seared veggies and coat evenly.