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1
Heat your grill for medium heat (about 400-425 F).
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2
Tear off a large sheet of aluminum foil, about 10 inches in length.
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3
Fold it in half to create a fold line, then open it like a book.
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4
Arrange the garlic, bell pepper, summer squash and tomatoes in the center of the right half of foil, near the fold line.
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5
Fold up the sides of the right half of the foil, creating a bowl that contains the vegetables.
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6
Into the packet, add the dried thyme, white wine and 2 tablespoons of olive oil.
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7
Season well with salt and pepper.
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8
Using your hands, mix to combine ingredients.
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9
Fold over the left half of the foil, covering the veggies.
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10
Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an airtight packet.
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11
Put the packet onto the preheated grill.
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12
Grill for about 5-7 minutes and then use a spatula to flip.
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13
Cook the other side for about 5-7 minutes more.
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14
While the vegetables cook, boil a large pot of water.
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15
Then salt the water and add the farfalle.
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16
Cook according to package instructions for al dente, about 7 minutes.
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17
Then drain and set aside.
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18
Use a spatula to remove the packets from the grill, put it onto a platter and use kitchen shears or a knife to cut a slit through the top center of packet to fold open.
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19
Open carefully because the steam that will rise from the packet is very hot.
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20
Into a large mixing bowl, add the cooked veggies and cooked pasta.
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21
Add the remaining 2 tablespoons of extra virgin olive oil and stir until everything is well combined.
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22
Transfer pasta to serving plates and top with grated Parmesan.
