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How To make Fettuccine with Grilled Summer Vegetables
4 large garlic cloves
skewered, unpeeled
2 green bell peppers :
quartered
1 red bell pepper quartered
1 eggplant :
sliced lengthwise
-- 1/2-inch thick 1 large red onion -- sliced 1/2-inch
thick 2 large zucchini :
sliced lengthwise
-- 1/4-inch thick 8 large plum tomatoes halved lengthwise
1/4 cup olive oil
2 teaspoons salt :
divided
1/3 cup chopped fresh basil
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon freshly ground pepper
1 pound fettuccine cooked according to
:
package directions
1. Heat grill.
2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt. Grill garlic 10 to 20 minutes, bell pepper s 12 to 15 minutes, eggplant 10 to 12 minutes, onion 8 to 12 minutes, zucchini and tomatoes 5 to 10 minutes, over medium-hot heat, turning occasionally, until vegetables are tender.
3. Remove garlic from skin and mash with fork; set aside. Cool and peel bell peppers. Cut bell peppers and remaining grilled vegetables into bite-size piec es. Toss all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic. Toss with hot pasta. Makes 6 se rvings.
Everything's coming up veggies now
How To make Fettuccine with Grilled Summer Vegetables's Videos
Grilled Vegetable Sun-Dried Tomato Pesto Pasta
Grilled Vegetable Sun-Dried Tomato Pesto Pasta is a delicious use of fresh summer vegetables that are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.
15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
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GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
PRINT RECIPE:
INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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How to make summer vegetable pasta | taste.com.au
This light, delicious summer pasta dish is perfect for a quick family dinner.
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All in one pasta | Jamie Oliver
A total weeknight winner, everyone should have this veg-packed pasta dish up their sleeve.
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For more nutrition info, click here:
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The MUST-MAKE Summer Pasta Dinner Recipe!
If you are looking for easy dinner recipes, this pasta idea is a great one! Quick and easy with so many great flavors too!
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ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces
METHOD:
Pre-heat oven to 500F (250C).
On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.
Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.
Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.
Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.
Add half the fresh basil, and 1/2 the amount of mozzarella toss.
Then transfer to a bowl, and top with the remaining mozzarella and basil.
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All-in-One Veggie Pasta | Tesco with Jamie Oliver
A winner of a weeknight dinner. Click the link to get the recipe for this veg-packed pasta dish. It’s flavoursome comfort food for the whole family.
Click here for the recipe:
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