Grilled Vegetable Pasta Primavera Recipe

Name: Grilled Vegetable Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. size eggplants (trimmed & then sliced longways into 1/2 inch thick slices - lightly salt and let sit for an hour, then lightly rinse and pat dry).; 3 med. size zucchini (trimmed & then sliced longways into 1/2 inch slices); 1 bunch asparagus, ends trimmed and stalks peeled up to an inch before tops); 1 red onion (sliced into 1/2 inch rounds); 4 portabello mushroom caps; 1 pint cherry or grape tomatoes; 1 cup of roasted peppers (preferably fresh roasted, but jarred can be substituted) cut into 1 inch pieces; 1/4 cup of extra virgin olive oil (EVOO), plus more to brush on vegetables before grilling; 4 cloves of garlic (minced); 1 cup white wine; 1/2 cup chicken broth; 3/4 cup good quality Parmesan cheese, grated; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; salt & fresh ground pepper to taste; 1 lb. farfalle (bow-tie) pasta; 1 cup reserved pasta cooking water (you may not use all of it)

Servings: persons

2 med. size eggplants (trimmed & then sliced longways into 1/2 inch thick slices - lightly salt and let sit for an hour, then lightly rinse and pat dry).
3 med. size zucchini (trimmed & then sliced longways into 1/2 inch slices)
1 bunch asparagus, ends trimmed and stalks peeled up to an inch before tops)
1 red onion (sliced into 1/2 inch rounds)
4 portabello mushroom caps
1 pint cherry or grape tomatoes
1 cup of roasted peppers (preferably fresh roasted, but jarred can be substituted) cut into 1 inch pieces
1/4 cup of extra virgin olive oil (EVOO), plus more to brush on vegetables before grilling
4 cloves of garlic (minced)
1 cup white wine
1/2 cup chicken broth
3/4 cup good quality Parmesan cheese, grated
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
salt & fresh ground pepper to taste
1 lb. farfalle (bow-tie) pasta
1 cup reserved pasta cooking water (you may not use all of it)

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serve with additional cheese on the side.

1005

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 med. size eggplants (trimmed & then sliced longways into 1/2 inch thick slices - lightly salt and let sit for an hour, then lightly rinse and pat dry)., 3 med. size zucchini (trimmed & then sliced longways into 1/2 inch slices), 1 bunch asparagus, ends trimmed and stalks peeled up to an inch before tops), 1 red onion (sliced into 1/2 inch rounds), and more.

Yes, Grilled Vegetable Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Pasta Primavera

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