SUMMER PASTA PRIMAVERA
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4-6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
- Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
- Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
- Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
- Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Nutrition Facts : Calories 540, Fat 25 g, Carbohydrate 66 g, Protein 16 g, SaturatedFat 7 g, Sugar 11 g, Fiber 6 g, Sodium 695 mg, Cholesterol 27 mg
GRILLED SUMMER VEGETABLE PASTA SALAD
Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded with beautiful color and flavor.
Provided by Nikki Lee - Soulfully Made
Categories Sides
Time 30m
Number Of Ingredients 18
Steps:
- Cook pasta according to package instructions in salted water. Drain and let cool while cooking.
- Mix dressing ingredients together in a measuring bowl.
- Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.
- Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.
- In a large bowl toss pasta, vegetables, and dressing together.
- Top with feta cheese and tomatoes.
- Serve immediately warm or cover and refrigerate until serving.
Nutrition Facts : ServingSize 1 1 serving, Calories 264 kcal, Carbohydrate 30 g, Protein 10 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 467 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 8 g
GRILLED-VEGETABLE PASTA WITH CUMIN RECIPE
Transform grilled veggies into a tasty vegetable pasta for added smoky hints. It's made with zucchini, eggplant, and bell pepper for a summer dish.
Provided by Chloe Ginnish
Categories Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper.
- In a small glass or stainless-steel bowl, whisk together the remaining olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining salt and pepper.
- In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes until just done. Reserve about 3 tablespoons of the pasta water.
- Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry.
- Serve topped with some Parmesan cheese and pass additional Parmesan at the table. Enjoy!
Nutrition Facts : Carbohydrate 74.27g, Fat 22.13g, Fiber 7.24g, Protein 13.35g, SaturatedFat 3.14g, ServingSize 4.00, Sodium 451.98mg, Sugar 0.00, UnsaturatedFat 15.01g
HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK
Yes, you can make one-pot grilled spaghetti outdoors! In this recipe, sun-dried tomato pesto and olive oil deliver loads of flavour and whole-wheat spaghetti and veggies provide plenty of fibre. So even though it's cooked on a grill, this garden-fresh sauce tastes like it simmered on the stovetop.
Provided by Food Network
Categories grill,healthy eating,Italian,pasta
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium heat.
- Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
- Combine the wine with 2 cups water in a large measuring cup or bowl.
- Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour ¾ cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
- Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
- Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.
GRILLED SUMMER VEGETABLE PASTA
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
- While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
- Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
- Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
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Cuisine ItalianTotal Time 30 minsCategory Main Dish, PastaCalories 311 per serving
- Meanwhile, place zucchini, yellow squash, bell pepper and onion in large bowl. Drizzle with oil; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
- Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.
- Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.
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- In a small bowl, toss zucchini with garlic, oil, and salt and pepper to taste. On tin foil over medium-high grill heat, stir squash mixture occasionally until tender and slightly charred. Remove from heat.
- Grill corn on both sides until slightly charred and cooked through. Remove corn from cob and toss with squash mixture.
- Toss grilled mixture into hot cooked penne pasta and add tomatoes, basil, and Parmesan cheese. Season pasta with salt and pepper to taste and serve hot. Enjoy!
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- Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
- Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.
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Reviews 1Servings 4Cuisine Italian AmericanCategory Main Dish
- Heat a grill to medium-high heat. Cut off the tops off of the peppers and remove the pith and seeds. Remove the stems from the top and cut the top in half, then quarter the bottoms. Cut the broccoli into bite-sized florets. Cut the onion into thick slices. Coat vegetables lightly with about 1 tablespoon olive oil and a few pinches of kosher salt. Use your hands to rub the olive oil into the veggies so they are lightly coated.
- Place a few sheets of foil to cover the entire grill (or use a grill basket). Poke several small holes in the foil. Place the veggies on the foil and grill them, turning occasionally, until tender and lightly charred (about 15 minutes). Remove from the grill and place the vegetables on a baking sheet.
- Peel the garlic. In a blender or food processor, add the almonds, garlic, tomatoes (including the can juice), 2 tablespoons olive oil, lemon juice, smoked paprika, red pepper flakes, and kosher salt. When the vegetables are grilled, remove the pepper slices and place them in the blender. Process the sauce until smooth.
GRILLED VEGETABLE PASTA - ITALIAN FOOD FOREVER
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- Preheat outdoor gas grill or barbecue, and then grill the tomato, pepper and onion halves over medium heat until browned and tender.
GRILLED SUMMER VEGETABLE LASAGNA - SHARE THE PASTA
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Servings 12Calories 261 per servingTotal Time 1 hr 30 mins
- Preheat oven to 400ºF. Place tomato slices on a lightly oiled parchment-lined sheet pan. Sprinkle with chopped garlic and half of the thyme leaves. Place in the oven for 25 minutes, or until the tomatoes have cooked down and are no longer very watery and the garlic is starting to brown. Reserve.
- In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.
- Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.
- To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread 1/3of the reserved ricotta mixture across the pan. Place 1/3 of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*
GRILLED SUMMER VEGETABLE PASTA WITH CRISPY PROSCIUTTO ...
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- If you have a vegetable grill basket, spray with nonstick cooking spray. Add cut up vegetables, toss with olive oil, salt and pepper. If you don’t have a vegetable grill pan, place veggies on a large piece of aluminum, toss with olive oil, salt and pepper, then add another piece of foil and seal the edges. Place on the grill.
- Grill, stirring frequently, until vegetables are softened and slightly charred, about 25-30 minutes.
- Meanwhile, heat non-stick frying pan over medium-high heat. Add prosciutto slices and brown, about 2-3 minutes per side, until slightly golden and crispy. Set aside on plate. (You could also do this on the grill, by placing a piece of aluminum foil over low heat, adding the prosciutto slices and cooking until golden and crispy on both sides).
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- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
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- Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat.
- Garlic Parmesan Zucchini Noodles. Craving pasta but don’t want the carbs? If you’re on a keto or low-carb diet, this recipe has your name written all over it.
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- Zucchini Tomato Bake. Zucchini tomato bake is a rich and cheesy veggie casserole that features… well… zucchini and tomatoes. No surprises there. What will blow your mind, however, is the flavor.
- Cheesy Spaghetti Squash. If you’re considering going vegetarian, this recipe might just make you go for it. Even for meat lovers, this cheesy spaghetti squash is a winner!
- Grilled Parmesan Garlic Asparagus. Crunchy asparagus spears are given extra crunch and a smoky flavor. All you’ll need is to pop it on the grill. The asparagus will already taste amazing with just a sprinkling of salt and pepper, but this recipe takes things to the next level with garlic and parmesan.
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Reviews 24Category Side DishCuisine AmericanTotal Time 1 hr 30 mins
- Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Heat a grill pan over medium-high heat. When hot add vegetables. Grill until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.
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