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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
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The best pasta salad for summer 2023???? full recipe at spoonfulofsi.com ???? #recipe #pastasalad
Easy Summer Vegetable Pasta Recipe
If you’re looking for a light pasta dish that is great for a summer night, we’ve got just the recipe for you. In addition, there’s no meat in this dish, so it’s great if you’re vegetarian or vegan, or just if you’re looking to cut back. That doesn’t mean it sacrifices flavor though, because the onions, garlic, zucchini, and more combine to create a delicious sauce. You’ll want to make sure you make this before the end of the summer, because you’ll be craving it again soon after. Take a look at this recipe for an easy summer vegetable pasta.
#Summer #Pasta #Recipe
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Easiest $3 Pasta | Meals That Got Me Through College
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Grilled Summer Vegetable Pasta Salad with Lemon Ricotta Sauce
Summer time is pasta salad season, and this one’s ratio of veggies to noodles is almost 50/50 so it does lean hard into the salad direction. We paired noodles with grilled corn, tomatoes, onions, broccoli and olives with a creamy garlic, lemon ricotta sauce and topped it off with fresh basil. This is great warm, room temp or cold and keeps well for meal-prep for 3-4 days in the fridge but chances are you will eat it all before then. It’s that good.
Full recipe here:
EQUIPMENT IN THIS VIDEO:
Foil:
Char-Broil Grill:
CONTENT CREATION TOOLS:
Kitchen Island:
Tripod:
Microphone:
Induction Cooktop:
Music:
ALWAYS IN OUR KITCHEN EQUIPMENT:
Fullstar 11-1 Slicer:
Glass Mixing Bowls:
Tomolo Lighter:
Glass Storage Containers:
Black Gloves:
Trash Bags:
Garlic Press:
Potato Masher:
Le Cruset Pot:
Similar Hedley & Bennet Apron:
Favorite Blender:
Char-Boil Grill:
Zester & Grater:
Chapters:
0:00 Intro
0:29 Foil Prep for Grill
0:55 Veggie Prep
3:06 Grilling Veggies
4:42 Corn
4:56 Olives
5:25 Ricotta sauce
7:30 Cooking Pasta Noodles
8:03 Assembly
8:59 Taste Test
9:46 Outro
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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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