Grilled Vegetable Pasta

Darci Juris

By
@keepitinthekitchen

Grilled zucchini, yellow squash, mushrooms, onions, red bell pepper and asparagus, mixed with pasta, cheese and my special sweet n' tangy sauce combo, make up this delicious, not too filling, dish.


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Prep:

30 Min

Cook:

20 Min

Ingredients

1 pkg
rainbow spiral pasta
1/3 c
italian dressing
1 c
grated mozzarella cheese
3 Tbsp
honey
2 large
zucchini, sliced lengthwise
1 large
yellow squash, sliced lengthwise
1 large
red bell pepper, cut into quarters
1 c
sliced mushrooms
8
asparagus spears
2 clove
garlic, roughly chopped
1 medium
onion, sliced
olive oil, extra virgin
salt and pepper

Directions Step-By-Step

1
Drizzle or spray olive oil over each vegetable. Heat grill to medium temperature.
2
Place asparagus and onions on a sheet of tinfoil. Close up the tinfoil leaving a slight opening at top.
3
Place mushrooms and garlic on another sheet of tinfoil, and close up with a slight opening as well.
4
Place tinfoil pouches, bell pepper, zucchini and squash directly on grill. Cook until all vegetables are tender, flipping once. The asparagus will take a few minutes longer.
5
Once veggies are finished, transfer to a cutting board and chop. Transfer those into a large bowl. Add the cheese, honey and Italian dressing.
6
Cook the pasta as directed on package. Add drained pasta to the veggie mix and toss well.

Serve.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy