Pasta with Grilled Vegetables
- Lactose Free
- Vegetarian
- Energy Kcal 540
- Carbohydrates g 81
- of which sugars g 8.5
- Protein g 16.6
- Fats g 16.6
- of which saturated fat g 5.28
- Fiber g 6
- Cholesterol mg 21
- Sodium mg 165
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
When summer hits and markets are overflowing with fresh produce, pasta with grilled vegetables is totally the go-to dish. I mean, in Italy, it's all about using whatever the season brings. This vegetable pasta recipe really celebrates that garden freshness, you know? Grilling veggies like zucchini, peppers and eggplant gives 'em this smoky flavor—super tasty—and a crispy edge. Honestly, it pairs perfectly with the light bite of al dente pasta.
It's a meal that won't weigh you down. For real. You can enjoy it warm from the grill or cooled as a summer pasta salad. The freshness just shines through, turning each bite into a little celebration of the season's bounty.
And look, Italians often tailor their meals to the weather. Grilled vegetable pasta is spot-on for beach picnics, mountain hikes, or lakeside chilling. Really practical, actually—just pack it in a container, and it stays delicious for hours. The dish is super flexible, letting you swap veggies based on what’s looking good that week.
Fans of healthy pasta recipes or easy summer meals will love it. Seriously, it's all about keeping it simple and fresh—just let those flavors shine. The juicy tomatoes, sweet peppers, and maybe a sprinkle of fresh herbs on top make every forkful burst with flavor. Even if you’re into heavier pasta dishes, you’ll appreciate how this meal brings a lighter, more moist and breezy vibe to the table. Whether you call it a Mediterranean vegetable pasta recipe or your go-to summer dinner, it captures the essence of Italian dining—especially when the heat is on.
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- INGREDIENTS
- Tortiglioni pasta 3 ½ cups (360 g)
- Eggplant 7.1 oz (200 g)
- Zucchini ½ cup (200 g)
- Red peppers 1 ¾ cup (250 g)
- Yellow peppers 2 ¼ cups (250 g)
- Garlic 1 clove
- Extra virgin olive oil 3 tbsp (40 g)
- Primosale cheese 4.25 oz (120 g)
How to prepare Pasta with Grilled Vegetables
To prepare pasta with grilled vegetables, start by grilling the vegetables. After washing and drying the zucchini, remove the two ends with a sharp blade and then cut into slices about a quarter-inch thick 1. To have slices of the same thickness, cut them diagonally. Then do the same with the eggplants 2 so that the ingredients are ready for grilling 3.
Heat a grill well, then place the eggplant slices first, as they tend to darken quickly once cut 4, and let them cook for about 30 seconds on each side 5. This way they will be slightly crunchy outside but tender inside. Repeat for the zucchini, then place the slices on the very hot grill 6.
and after about 30 seconds, turn them to continue cooking on the other side 7. Set aside the two just-grilled vegetables and proceed to the peppers. After washing and drying them, scorch them on the grill until they are tender and roasted 8: this way you can easily remove the skin with a small knife, which is the most indigestible part 9.
When they are completely peeled 10, cut them into thin strips 11, doing so for both peppers 12.
Cook the pasta in plenty of boiling salted water 13, and while it cooks, pour some oil into a pan along with the peeled garlic and let it flavor for a few minutes 14. When the pasta is al dente, drain it and pour it into the pan to let it absorb the flavors 15.
On the pasta, also add the previously grilled vegetables, so the peppers 16, the zucchini 17, and the eggplants 18, and let all the flavors mingle for a few moments by cooking over high heat.
Finally, turn off the heat and grate the primosale cheese 19, adjust the salt and pepper if necessary, and mix so that the still-hot pasta slightly softens the cheese 20. Finally, choose whether to serve the pasta with grilled vegetables still very hot or enjoy it cold; in this case, let it cool well at room temperature, then keep it in the refrigerator for at least half an hour: this way it will absorb the flavors and become well chilled 21!