Grilled Garden Pasta
Experience the vibrant flavors of summer with Grilled Garden Pasta, a wholesome and colorful dish that brings the bounty of the garden to your table. This recipe features perfectly al dente penne pasta tossed with smoky, char-grilled zucchini, yellow squash, and red bell pepper, complemented by juicy, sautéed cherry tomatoes and fragrant garlic. A drizzle of balsamic vinegar enhances the natural sweetness of the vegetables, while fresh basil and a generous sprinkle of parmesan cheese add a burst of herbaceous and savory notes. With just 20 minutes of prep time and an easy-to-follow method, this dish is a perfect weeknight dinner or a show-stopping side for your next barbecue. Serve this Mediterranean-inspired pasta warm and garnish with extra basil for a vibrant, crowd-pleasing meal. Keywords: grilled garden pasta, summer pasta recipes, grilled vegetables, vegetarian pasta, quick pasta recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1.5 cups cherry tomatoes
- 3 large garlic cloves
- 6 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 0.5 cup fresh basil leaves
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Preheat a grill or grill pan over medium-high heat.
Slice the zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut the red bell pepper into wide strips. Toss all vegetables with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred. Remove from heat and let cool slightly. Chop the grilled zucchini, squash, and bell pepper into bite-sized pieces.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and burst.
Add the grilled vegetables to the skillet along with the cooked penne pasta. Toss everything to combine. Stir in the balsamic vinegar, remaining salt, black pepper, and crushed red pepper flakes.
Remove the skillet from heat and fold in the fresh basil leaves and grated parmesan cheese. Adjust seasoning to taste, if needed.
Serve warm and garnish with additional basil and parmesan, if desired.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 52.3 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
