Simple Quintessential Cuisine

Pasta Primavera with Grilled Vegetables

Here’s an easy summertime pasta recipe that is healthy and delicious.  It makes use of some wonderful vegetables and is sure to please most anyone.  This recipe gives 6 people a fairly generous portion and is very versatile should you want to switch out the vegetables for something you prefer. The thing that sets this apart from other traditional primavera dishes is the grilling of the vegetables. Yes, it is an extra step but I promise you the flavor that’s gained from the grill is well worth the extra time. Do enjoy and I’d love to hear all about your favorite pasta dish!

You will need:
2 small yellow squash, cut in half lengthwise
2 small zucchini cut in half lengthwise
1 red onion, cut in half
½ yellow pepper
½ orange pepper
½ red pepper
1/3 C fresh chopped basil
3 Tbsp olive oil
4 cloves garlic minced
¾ C dry white wine
¾ C chicken stock
1 – 14.5oz can diced tomatoes, drained
½ tsp salt
1 tsp pepper
1 lb spaghetti
1 ½ C fresh grated Romano cheese
The first step in this dish is the grilling of the vegetables, so you’ll need to fire up your grill to medium. Lightly brush all your fresh vegetables with olive oil and place on the grill. You’ll want to grill until the veggies gain grill marks and become slightly soft.  Keep an eye on them so they don’t burn and don’t allow to become too soft so as to avoid them becoming too mushy.  I grilled my veggies about 4-5 minutes per side, turning frequently.  When the vegetables are done remove from the grill and allow to cool.
 While the vegetable are cooling fill a large pot with water and bring to a boil.  Next place a large frying pan over medium high heat and pour in your olive oil and bring to temperature.  Add your garlic and sauté for 1-2 minutes taking care not burn. Add the wine and cook for an additional 2 minutes and then pour in the chicken broth, tomatoes, salt and pepper.  Bring to a simmer and cook till slightly reduced. 


When your water comes to a boil add a generous pinch of salt and then add the pasta and cook according to package directions.  While your pasta is cooking dice your cooled vegetables and add to the white wine and chicken broth mixture.  When your pasta is done remove from the water and add directly to the vegetables and toss through.  

Lastly add your cheese and toss again and then taste for any additional seasoning.  Serve immediately with some crusty bread and a nice white wine. 

Comments     + Add a Comment
mjskit says:

What a GREAT idea and oh so healthy!

mjskit says:

What a GREAT idea and oh so healthy!!!

Becka (The Elegant Eggplant) says:

Perfect summer dish!

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