Best 6 Grilled Vegetable Pasta Primavera Recipes

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

GRILLED VEGETABLE PASTA PRIMAVERA

Steps:

• Heat gas grill to med. high or prepare charcoal grill. Using 2 skewers side by side pierce red onion slices all the way through to prevent them from falling apart on the grill. This makes turning them easier too. Brush eggplant, zucchini, mushroom caps & onion with EVOO & season with salt & pepper. Place on grill & cover. Cook vegetables on both sides until golden brown and tender (approximately 5-6 minutes per side depending on heat & thickness of vegetable). You will probably need to do this in a few batches - some vegees may take longer than others so watch carefully. If they brown too quickly lower the heat or move to a cool side of the grill. Remove grilled vegetables to platter as they are cooked. Brush asparagus with EVOO, salt & pepper and place on an outdoor grill pan and cook approx. 10 minutes or until tender, shaking pan often. Alternatively roast asparagus in a 425 deg. oven for 15 - 20 minutes until golden and tender. Chop all vegetables into bite size pieces and set aside. Heat 1/4 cup EVOO in a saute pan until hot but not smoking. Add garlic & stir for 15 seconds - do not burn garlic. Add cherry tomatoes, salt & pepper to taste and cook until tomatoes have softened and started to caramelize. Add roasted pepper pieces and heat through. Increase heat to high and add white wine & chicken broth. Cook on high for 3-4 minutes, stirring occasionally. Turn off heat and stir in fresh herbs. Cover pan to keep warm. Cook pasta according to package directions. Reserve one cup of cooking water before draining. Place pasta in a large bowl and add tomato & pepper mixture, chopped grilled vegetables and Parmesan cheese. Add pasta water a little at a time if necessary to loosen sauce to your liking. Serve with additional cheese on the side.

PASTA PRIMAVERA

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

GARDEN VEGETABLE PRIMAVERA

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

GARDEN PRIMAVERA FETTUCCINE

Steps:

• In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.