Print

Fresh Grilled Vegetable Pasta Primavera

fresh grilled vegetable pasta primavera - featured image
Print Recipe

A quick and easy pasta primavera featuring smoky grilled vegetables, fresh herbs, and a light lemon zest dressing. Perfect for summer gatherings and healthy weeknight dinners.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 1 red bell pepper, cut into wide strips
  • 1 cup cherry tomatoes, whole
  • 1 bunch asparagus, ends trimmed
  • 1 small red onion, sliced into rings
  • 8 ounces linguine or penne pasta
  • 3 tablespoons extra virgin olive oil (plus extra for grilling)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon fresh thyme leaves
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper, to taste
  • Optional: 1/4 cup grated Parmesan or Pecorino Romano cheese (skip for vegan)

Instructions

  1. Wash and slice zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut the red bell pepper into wide strips, trim asparagus ends, slice red onion into rings, and rinse cherry tomatoes. Toss all veggies lightly with 1 tablespoon olive oil and sprinkle with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1/2 cup pasta water before draining. Drain pasta and set aside.
  3. Heat the grill pan over medium-high heat and brush with olive oil. Grill zucchini, squash, asparagus, red pepper, and onion in batches, turning occasionally until tender and nicely charred (about 3-4 minutes per side). Grill cherry tomatoes last, just until skins blister (1-2 minutes). Remove veggies to a plate.
  4. In a large mixing bowl, whisk together remaining 2 tablespoons olive oil, minced garlic, chopped basil, oregano, thyme, lemon zest, and a pinch of salt and pepper. Let it sit for a minute to mellow out the garlic.
  5. Add the cooked pasta and grilled vegetables to the herb mixture. Toss gently to coat everything evenly. If the mixture seems dry, add reserved pasta water 1 tablespoon at a time to loosen the sauce. Taste and adjust seasoning.
  6. Optional: Sprinkle with grated Parmesan or Pecorino Romano if desired, and give it one last gentle toss.

Notes

Do not overcrowd the grill pan to ensure proper charring. Let garlic rest in olive oil before mixing to mellow its flavor. Use fresh herbs for best flavor. Al dente pasta is key to prevent mushiness. Lemon zest adds a fresh zing. For vegan version, skip cheese and add toasted pine nuts or nutritional yeast.

Nutrition

Keywords: grilled vegetable pasta, pasta primavera, healthy pasta recipe, summer pasta, grilled veggies, herb pasta, vegetarian pasta, easy dinner

Find it online: https://bitematrix.com/fresh-grilled-vegetable-pasta-primavera-recipe-easy-healthy-herb-flavor/