Grilled Vegetable Pasta Primavera Food

GRILLED SUMMER VEGETABLE PASTA

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.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

CAPELLINI PRIMAVERA

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.

GRILLED VEGETABLE PASTA PRIMAVERA

Steps:

• Heat gas grill to med. high or prepare charcoal grill. Using 2 skewers side by side pierce red onion slices all the way through to prevent them from falling apart on the grill. This makes turning them easier too. Brush eggplant, zucchini, mushroom caps & onion with EVOO & season with salt & pepper. Place on grill & cover. Cook vegetables on both sides until golden brown and tender (approximately 5-6 minutes per side depending on heat & thickness of vegetable). You will probably need to do this in a few batches - some vegees may take longer than others so watch carefully. If they brown too quickly lower the heat or move to a cool side of the grill. Remove grilled vegetables to platter as they are cooked. Brush asparagus with EVOO, salt & pepper and place on an outdoor grill pan and cook approx. 10 minutes or until tender, shaking pan often. Alternatively roast asparagus in a 425 deg. oven for 15 - 20 minutes until golden and tender. Chop all vegetables into bite size pieces and set aside. Heat 1/4 cup EVOO in a saute pan until hot but not smoking. Add garlic & stir for 15 seconds - do not burn garlic. Add cherry tomatoes, salt & pepper to taste and cook until tomatoes have softened and started to caramelize. Add roasted pepper pieces and heat through. Increase heat to high and add white wine & chicken broth. Cook on high for 3-4 minutes, stirring occasionally. Turn off heat and stir in fresh herbs. Cover pan to keep warm. Cook pasta according to package directions. Reserve one cup of cooking water before draining. Place pasta in a large bowl and add tomato & pepper mixture, chopped grilled vegetables and Parmesan cheese. Add pasta water a little at a time if necessary to loosen sauce to your liking. Serve with additional cheese on the side.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.