Best 5 Pasta With Grilled Summer Vegetables Recipes

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Are you looking for a scrumptious and vibrant pasta dish that captures the essence of summer? If so, look no further! With this article, we will take you on a culinary journey to create a tantalizing pasta dish featuring grilled summer vegetables. Get ready to embark on a flavorful adventure that will bring the fresh, vibrant tastes of summer right to your dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SUMMER VEGETABLE PASTA



Grilled Summer Vegetable Pasta image

Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

8 oz uncooked linguine
4 medium tomatoes, chopped
1/3 cup coarsely chopped fresh basil leaves
6 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, finely chopped
1/2 eggplant, cut into 1/2-inch slices
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz chèvre (goat) cheese, crumbled
1/3 cup shredded fresh Parmesan cheese

Steps:

  • Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  • In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
  • Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
  • Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 20 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

PASTA WITH GRILLED SUMMER VEGETABLES



Pasta With Grilled Summer Vegetables image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 green peppers
2 red peppers
4 small summer squashes
4 small Asian eggplants (or small white-skinned eggplants)
About 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
6 plum tomatoes
2 red onions
1 clove garlic minced (green part removed)
1 tablespoon fresh thyme leaves
1 pound fusilli or penne
Fresh green or purple basil leaves to garnish
Freshly grated Parmesan cheese

Steps:

  • Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
  • Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
  • Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1443 milligrams, Sugar 19 grams

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL



Pasta with Roasted Summer Vegetables and Basil image

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 10

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 garlic cloves, crushed
1/4 cup olive oil
Coarse salt and freshly ground pepper
8 ounces short pasta shape, such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves

Steps:

  • Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
  • Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g

RUSTIC SUMMER VEGETABLE PASTA



Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

  • In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.

Tips:

  • Use fresh, seasonal vegetables. This will ensure the best flavor and texture.
  • Grill the vegetables over high heat. This will help them caramelize and develop a smoky flavor.
  • Don't overcrowd the grill. This will prevent the vegetables from cooking evenly.
  • Toss the vegetables in olive oil and seasonings before grilling. This will help them stay moist and flavorful.
  • Be careful not to overcook the vegetables. They should be tender but still have a bit of crunch.
  • Serve the grilled vegetables immediately. They are best when served hot off the grill.

Conclusion:

Pasta with grilled summer vegetables is a delicious and healthy meal that is perfect for a summer gathering. The grilled vegetables add a smoky and flavorful twist to the classic pasta dish, and the fresh herbs brighten up the flavors. This dish is sure to be a hit with everyone at your table.

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