Spinach Pasta Nests with Grilled Vegetables Recipe

Name: Spinach Pasta Nests with Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 spinach fettuccini nests; 1/3 cup (80 ml) olive oil + 1 tbsp (15 ml) olive oil; 2 tbsp (30 ml) balsamic vinegar; 1 tsp (5 ml) dried basil; 3 cloves of fresh garlic, pressed through garlic press; 1 medium Spanish onion, sliced 1/4 inch thick; 1 medium zucchini, cut in half and sliced lengthwise 1/8 inch thick; 1 medium yellow squash, cut in half and sliced lengthwise 1/8 inch thick; 1 cup (225 ml) fresh button mushrooms, sliced (or any other hardy mushroom such as Portabello mushroom slices); 1 green pepper cut in half lengthwise then sliced into 1/4 inch rounds; 1/2 tsp (2 ml) salt; fresh ground pepper to taste; 1 16 oz (448 grm). can diced tomatoes; Parmesan cheese, shaved or grated (optional)

Servings: persons

3 spinach fettuccini nests
1/3 cup (80 ml) olive oil + 1 tbsp (15 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) dried basil
3 cloves of fresh garlic, pressed through garlic press
1 medium Spanish onion, sliced 1/4 inch thick
1 medium zucchini, cut in half and sliced lengthwise 1/8 inch thick
1 medium yellow squash, cut in half and sliced lengthwise 1/8 inch thick
1 cup (225 ml) fresh button mushrooms, sliced (or any other hardy mushroom such as Portabello mushroom slices)
1 green pepper cut in half lengthwise then sliced into 1/4 inch rounds
1/2 tsp (2 ml) salt
fresh ground pepper to taste
1 16 oz (448 grm). can diced tomatoes
Parmesan cheese, shaved or grated (optional)

1
Place vegetables in a ziplock freezer back and cover with olive oil, vinegar, basil and garlic.
2
Let marinade 1/2 hour turning bag every now and then to re-coat.
3
Heat grill to high.
4
When hot, place marinaded vegetables on grill and reduce flame to medium.
5
Cover and check every 2 - 3 minutes until a chard appearance is shown.
6
Remove and place in dish.
7
Pour remaining marinade over vegetables in dish and let sit.
8
In a medium sized sauce pan boil enough water to submerge 3 spinach fettechini rounds (do not overcook pasta should be al dente to taste).
9
Heat medium sized frying pan on medium low heat.
10
Add 1 tbsp (15 ml) olive oil, grilled vegetables along with the marinade and can of diced tomato.
11
Drain pasta and mix into pan with vegetables tossing gently until blended.
12
Serve immediately with or without shaved parmesan.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 spinach fettuccini nests, 1/3 cup (80 ml) olive oil + 1 tbsp (15 ml) olive oil, 2 tbsp (30 ml) balsamic vinegar, 1 tsp (5 ml) dried basil, and more.

Yes, Spinach Pasta Nests with Grilled Vegetables 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.

That's it — enjoy your meal!

Spinach Pasta Nests with Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions