Grilled Vegetable Pasta (Pasta con Verdure Grigliate)
Category: First Courses
Serves: 4
This vibrant and flavorful dish of grilled vegetable pasta is a delightful way to enjoy the best of summer produce. Combining the sweetness of roasted peppers, the creaminess of grilled eggplant, and the freshness of zucchini, this dish is simple yet bursting with flavor. Perfect as a light meal or a side to your favorite protein, this recipe is both refreshing and satisfying, and can be served hot or cold, depending on your preference.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tortiglioni pasta | 360g |
| Eggplant (Melanzane) | 200g |
| Zucchini | 200g |
| Red bell peppers | 250g |
| Yellow bell peppers | 250g |
| Garlic | 1 clove |
| Extra virgin olive oil (Olio extravergine d’oliva) | 40g |
| Primosale cheese | 120g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 12g |
| Carbohydrates | 53g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 220mg |
Instructions:
-
Grill the Vegetables:
- Start by preparing the vegetables. Wash and dry the zucchini, then cut off the ends. Slice them into rounds about half a centimeter thick. To ensure even slices, cut them on the diagonal.
- Do the same for the eggplant: slice it into rounds about half a centimeter thick.
- Heat a grill pan or outdoor grill until very hot. Begin with the eggplant slices, as they tend to brown quickly. Arrange them on the grill and cook until slightly crispy on the outside and tender on the inside.
- Once the eggplants are done, repeat the same grilling process for the zucchini. Place the zucchini rounds on the grill, turning them after about 30 seconds to cook both sides evenly.
- Set the grilled zucchini and eggplant aside, and move on to the bell peppers.
-
Grill the Peppers:
- Wash and dry the bell peppers. Place them directly on the grill. Turn them as needed until the skin is fully charred and the peppers are tender.
- Once grilled, remove the peppers from the grill, peel off the charred skin, and discard the seeds. Slice the peppers into thin strips and set aside.
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook until al dente, about 9-11 minutes, depending on your preference. Once cooked, drain the pasta and reserve a small cup of pasta water for later use.
-
Combine the Ingredients:
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sautรฉ for a minute until fragrant.
- Add the grilled vegetables (eggplant, zucchini, and bell peppers) to the skillet. Stir to combine, letting the flavors meld together.
-
Toss the Pasta:
- Add the cooked pasta to the skillet with the vegetables. Toss well to ensure the pasta is evenly coated with the olive oil and vegetables. If needed, add a small amount of the reserved pasta water to help loosen the sauce.
-
Finish and Serve:
- Turn off the heat and grate the primosale cheese directly over the pasta. Stir gently to let the cheese melt slightly and blend into the pasta.
- Taste the pasta and adjust the seasoning with salt and freshly ground black pepper, if desired.
-
Serving Options:
- Serve the pasta immediately, warm from the stove, or allow it to cool to room temperature and refrigerate for about 30 minutes for a refreshing cold pasta salad. The flavors will deepen and meld as the pasta chills.
Enjoy this Grilled Vegetable Pasta either as a fresh, light main dish or a versatile side, perfect for any occasion. Whether served hot or cold, itโs a dish thatโs both satisfying and full of flavor!
Pro Tip: For extra flavor, you can drizzle the finished dish with a little more olive oil or a squeeze of lemon juice before serving.
