Description
This vibrant summer pasta dish is packed with grilled vegetables and tossed in a light olive oil and garlic sauce. Perfect for a quick weeknight dinner or a gathering with friends!
Ingredients
Scale
- 8 oz (225g) pasta of your choice (spaghetti, penne, or fusilli)
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat your grill to medium-high heat.
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the sliced zucchinis, chopped bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat.
- Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- In a large serving bowl, combine the cooked pasta and grilled vegetables. Toss gently to mix.
- Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve warm.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
Keywords: summer dinner ideas, grilled vegetable pasta, easy summer recipes, vegetarian pasta, light summer dinner