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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 2 Tbsp. minced fresh parsley
- 1 tsp dry oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 x zucchini or possibly yellow squash quartered lengthwise
- 1 med red onion, quartered
- 1 x red bell pepper, cored
- 3 x portabello mushroom caps, up to 4
- 8 ounce spaghetti">linguine or possibly spaghetti
Direcciones
- The words pasta and grilling are not commonly used in the same sentence, but which should not stop the adventurous cook. Lightly grilled vegetables can imbue pasta with a smoky, but not overpowering, essence.
- Preheat the grill till the coals are gray to white.
- In a large mixing bowl, combine the extra virgin olive oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.
- When the fire is ready, arrange the vegetables on the grill. Cook till the vegetables are tender, about 5 min on each side. Transfer the vegetables to a cutting board, let cold slightly, and coarsely chop. Toss the vegetables with the vinaigrette mix.
- Meanwhile, in a large saucepan, bring 3 qts of water to a boil over medium-high heat. Place the pasta in the boiling water, stir, and return to a boil. Cook till al dente, 8 to 10 min, stirring occasionally.
- Drain in a colander.
- Add in the pasta to the grilled vegetable mix and toss together. Serve with hot garlic bread.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 70 | 22% |
| Total Fat 7.97g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 652mg | 19% |
| Total Carbs 51.17g | 14% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.04g | 4% |
| Protein 10.07g | 16% |
