Grilled Garden Pasta
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup small fresh basil leaf
- 1⁄4 cup pine nuts or 1/4 cup sliced almonds, toasted
- 1 -2 garlic clove, minced
- 1 jalapeno pepper, seeded and minced
- 2 teaspoons finely shredded lemon peel
- 6 ounces spaghetti
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄2 teaspoon sea salt
- 2 leeks or 2 vidalia onions
- 1 zucchini
- 2 medium tomatoes, sliced 3/4 inch thick
directions
- In a bowl, combine basil, nuts, garlic and jalapeno pepper and lemon peel and set aside.
- Prepare the spaghetti according to the package. Drain, toss with olive oil, lemon juice, and salt. Cover and keep warm.
- Meanwhile, prepare vegetables. If using leeks, trim the root and tough green leaves, halve the leeks lengthwise, and wash thoroughly. If using onions, cut into 3/4 inch slices. Cut the Zucchini into halves lengthwise, Brush vegetables with olive oil.
- Heat a nonstick well seasoned grill pan (I prefer using my George Foreman). If using a stove top grill, heat over medium heat until hot. Add half the zucchini, onion and tomatoes to grill pan. Grill about 5 minutes on each side until brown and tender. Repeat with remaining vegetables.
- If using a George Foreman type grill, Preheat. Grill zuchini and Onion together for 4 to 5 minutes, Grill tomatoes for 2 to 3 minutes.
- Cut vegetables into bite sized chunks. Swirl pasta into a large nest on a serving plate. Transfer the vegetables onto the pasta nest. Top with the basil/nut/spice mixture and serve.
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RECIPE SUBMITTED BY
I am a Nurse Practitioner. I have a clinic called Ho'omana Health Services that specializes in alternative medicine. I feel what we eat is a very important part of our health. Therefore, our family has chosen to lead an organic vegan lifestyle.
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