Grilled Pasta Primavera Recipe

A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera. Joshua Bousel

Summer squash, bell peppers, onion, and asparagus make up this pasta primavera that brings in the sweetness of the grilled vegetables with a light cream sauce, basil, and parmesan to make a fresh and filling dish.

Why this recipe works:

  • Grilling the vegetables leaves them with a light char, softened texture, and enhanced sweetness
  • A light garlic and lemon cream sauce gives a nice robustness to the dish without it feeling overly rich
  • A finely sprinkling of parmesan adds a salty and nutty contrast to the sweet vegetables

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 4 to 6 servings

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Ingredients

  • 1 pound gemelli or pasta of your choice

  • 2 medium zucchini, ends trimmed and cut into 1/4-slices lengthwise

  • 2 medium yellow squash, ends trimmed and cut into 1/4-slices lengthwise

  • 2 medium bell peppers, stemmed, seeded, and cut into 4 flat portions

  • 1 large red onion, cut into 1/2-inch rounds and skewered horizontally

  • 1/2 pound asparagus, ends trimmed

  • 1/4 cup extra-virgin olive oil, divided

  • 1 teaspoon freshly minced garlic (about 1 medium clove)

  • 1/8 teaspoon red pepper flakes

  • 1/2 cup heavy cream

  • 1 tablespoon lemon juice from 1/2 a lemon

  • 2 tablespoons finely minced fresh basil

  • Grated Parmesan cheese, for serving

  • Kosher salt and freshly ground black pepper

Directions

  1. Cook pasta according to package directions in salted water. Drain, reserving 1/2 cup of cooking liquid.

  2. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush all vegetables with oil and season with salt and pepper. Place vegetables on grill and cooked until browned on both sides, 2-3 minutes per side for zucchini, yellow squash, and peppers, and about 5 minutes per side for onions. Transfer vegetables to cutting board and cut into a fine dice.

  3. Place 1 tablespoon oil, garlic, and red pepper flakes in a small saucepan over medium heat. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds. Stir in heavy cream and reserved pasta cooking liquid; heat until warmed through.

  4. Place pasta in a large bowl and toss with warm cream sauce. Stir in chopped vegetables and basil. Season with salt and pepper to taste. Plate pasta and sprinkle with parmesan cheese before serving.

Special equipment

Grill

Nutrition Facts (per serving)
516 Calories
19g Fat
74g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 516
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 33%
Cholesterol 25mg 8%
Sodium 485mg 21%
Total Carbohydrate 74g 27%
Dietary Fiber 7g 24%
Total Sugars 11g
Protein 15g
Vitamin C 89mg 443%
Calcium 121mg 9%
Iron 4mg 22%
Potassium 846mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)