This vegetable-packed pasta recipe is ideal for outdoor summer dining. Bring the kitchen outside and put your grill to good use for an artisanal Italian entrée.
Here, classic primavera pasta is made with grilled seasonal vegetables—mushrooms, tomato, and bell peppers. The sweet, smoky grilled flavor of the vegetables combines with the freshness of fresh basil and just a hint of balsamic vinegar.
When prepping your vegetables, chop them in about ½-inch size pieces, so that they are large enough to not fall through the holes in your grill pan or bowl. To finish off this incredible entrée for a meat-lover, simply slice a grilled sausage and serve atop the pasta.
5 large button mushrooms, quartered
1 medium zucchini, halved lengthwise, sliced
1 green bell pepper, seeded, chopped
1 large tomato, chopped
½ yellow onion, chopped
3 cloves garlic, crushed, coarsely chopped
2 tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
½ pound angel hair pasta
3 tablespoons Medium Intensity Extra Virgin Olive Oil
3 tablespoons sliced fresh basil
1 tablespoon balsamic vinegar
½ cup grated parmesan cheese
Makes 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/grilled-primavera-pasta-recipe