Grilled Garden Pasta
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup fresh basil
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup pine nuts, toasted
- 1 -2 garlic clove, minced
- 1 jalapeno pepper (seeded & minced)
- 2 teaspoons lemon peel, finely shredded
- 6 ounces spaghetti or 6 ounces fettuccine
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄2 teaspoon salt
- 1 small onion (or you can use 2 leeks)
- 1 small eggplant, sliced
- 1 medium zucchini, sliced
- 2 medium tomatoes, sliced
directions
- In a bowl combine basil, feta cheese, pine nuts, garlic, jalapeno pepper & lemon peel.
- Set aside.
- Prepare spaghetti/fettuccine noodles according to package directions.
- Drain.
- Toss pasta with olive oil, lemon juice & salt. Cover and keep warm.
- Meanwhile, prepare vegetables.
- If using leeks, trim root end & tough green leaves; halve leeks lengthwise & wash thoroughly.
- If using onions, cut into 3/4-inch slices.
- If using eggplant, peel if desired, & cut into 3/4-inch slices.
- If using zucchini, halve lengthwise.
- Brush vegetables with olive oil or cooking oil.
- Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot.
- Add half the eggplant, onions & tomatoes to grill pan; grill about 5 minutes per side or until brown and tender.
- Repeat with remaining vegetables.
- Cut vegetables into bite-size chunks.
- On a large platter, swirl pasta with a fork to make a large nest, or divide pasta among 4 plates.
- Transfer vegetable mixture from cutting board to pasta nests.
- Sprinkle feta mixture over all.
- Makes 4 servings.
-
For tabletop grill:
- Preheat grill according to manufacturer’s directions.
- Grill leeks or onions, eggplant, and tomato slices on grill until eggplant and onion are tender and tomato is heated through.
- If using a covered grill, close lid.
-
For covered grill:
- allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion & 2 to 3 minutes for tomatoes.
-
For open grill:
- allow 12 to 14 minutes for leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning once.
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RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
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