A flavorful and delicious Pasta with juicy grilled cherry tomatoes, zucchini, onion, garlic and fresh herbs. A yummy Dinner that comes together within 30 minutes - Yes please! Serve with crispy warm Sourdough bread and chilled white wine!
We are lucky here in Southern California and still enjoy warm weather (in the high 70s), and I'm still picking tomatoes from my garden. Which means making quick dinners and spend as much time with the family in nature as possible.
There are two ways you can prepare the veggies. Either toss everything on a baking sheet and roast in the oven, or sauté in a skillet. If you choose the skillet, roast veggies with the olive oil first (medium to medium high heat) about 5 - 7 minutes, then lower the heat to medium low, and cover skillet with a lid. Cook about 5 minutes until vegetables released their juices. Then add drained pasta to the skillet, shave some parmesan cheese and garnish with fresh basil. Quick, easy and so good!
Recipe
PASTA WITH GRILLED VEGETABLES
Ingredients
- 2 small Zucchinis - yellow or green
- 3 cups Cherry Tomatoes (I used a mix of yellow and red)
- 1 small Red Onion
- 4 Garlic cloves
- ½ cup Basil
- 1 tsp Oregano - fresh or dried
- Salt & Pepper to taste
- Olive Oil - to drizzle
- ¼ teaspoon chili flakes - optional
For the Pasta:
- 500 gram Spaghetti 1 package
- Parmesan Cheese - shaved or grated
Instructions
- Preheat Oven to 350 °F1. Cut Zucchini in small ¼ pieces, roughly chop onion and the garlic. 2. Place all veggies on a baking sheet including the tomatoes. Season with salt, pepper and oregano. Drizzle olive oil all over veggies. 3. Bake in oven for about 20 minutes. Meanwhile cook your pasta all dente.4. Drain the Pasta water and return pasta back into the pot. Now add your oven-baked veggies with all the pan juices to the pasta and give it a good stirr. 5. Shave or grate some parmesan cheese over, and garnish with fresh basil leaves. Enjoy!
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