Gluten Free Grilled Summer Vegetable Pasta

Gluten Free Grilled Summer Vegetable Pasta Recipe

Gardens and farmers’ markets are bursting with gorgeous, vibrant veggies right now and I for one am all about taking advantage of great produce at great prices.

There is something about grilling summer vegetables that really brings them to life. It is like nature somehow knew that some caveman was going to come along and invent fire which would lead to some other guy inventing a barbecue which would lead to some woman inventing “the Barbecue” as a classic form of summer entertaining.

Pasta may not be the first thing you think of when you think grill but I am hoping this recipe will change your mind about that. This meal is as sunny and vibrant as summer itself. And thankfully, super simple.

I just grabbed the veggies at the market that looked best to me: fresh corn, red and yellow peppers, and zucchini; and tossed then on the grill while the water for the pasta came to a boil. After cutting the roasted veggies, I mixed it all together with the cooked organic brown rice fettuccini from Pastariso, fresh basil from my garden, grape tomatoes, and some goat cheese. The goat cheese was just a touch of indulgence and can totally be left out if you are dairy-free. A little sprinkle of nutritional yeast might be good – but really, not necessary.

Grilled-Summer-Vegetable-Pasta-Simply-Gluten-Free

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Gluten Free Grilled Summer Vegetable Pasta
Gluten Free Grilled Summer Vegetable Pasta Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 370 kcal
Author: Carol Kicinski
Ingredients
  • 8 ounces gluten free brown rice fettuccini
  • Kosher salt
  • Olive oil
  • Freshly ground black pepper
  • 2 red or yellow bell peppers
  • 2 ears of corn
  • 2 medium zucchini
  • 1 pint cherry or grape tomatoes cut in half
  • 1 cup fresh basil leaves
  • 4 ounces goat cheese optional – omit for dairy-free
Instructions
  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of the starchy pasta cooking water. Drain the pasta and return it to the hot pan.
  2. While the pasta water is boiling, heat the grill to medium and grill the vegetables.
  3. Place the peppers over the fire, turning frequently, until they are charred and blistered on the outside. Remove from the grill, place in a mixing bowl and cover with a plate or plastic wrap. Let steam for 10 minutes or until cool enough to handle. Rub the skin off the peppers, cut in half, remove the seeds and cut into bite-sized pieces.
  4. Husk the corn and remove the strings. Brush with some olive oil and season with salt and pepper. Cook on the grill, turning, until the corn is starting to brown, about 2 – 3 minutes per side. Cut the grilled corn kernels from the husks.
  5. Cut the zucchini in half lengthwise, brush with olive oil, season with salt and pepper and grill for 3 – 4 minutes per side or until you get nice grill marks. Cut into bite-sized half-moons.
  6. When all the veggies are grilled and the pasta is done, add the veggies to the pasta in the hot pot with the tomatoes and ½ cup of the reserved pasta water. Add the basil and goat cheese if using and toss to coat. Taste and adjust seasoning with more salt and pepper if needed. You can add more pasta water if needed.
Nutrition Facts
Gluten Free Grilled Summer Vegetable Pasta Recipe
Amount Per Serving
Calories 370 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 60mg 20%
Sodium 130mg 5%
Potassium 684mg 20%
Total Carbohydrates 57g 19%
Dietary Fiber 4g 16%
Sugars 7g
Protein 16g 32%
Vitamin A 36.7%
Vitamin C 157%
Calcium 8.9%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Grill Pasta Summer Vegetables
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  1. InTolerant Chef
    August 1, 2013

    So lovely and fresh indeed!

    1. CarolKicinski
      August 6, 2013

      Thank you! So happy to be hearing from you again!

  2. Mike
    August 5, 2013

    Wow, That looks amazing! I can feel my mouth just water. This is definitely going to be my lunch for tomorrow!

    1. CarolKicinski
      August 6, 2013

      Thanks Mike – I had it for dinner and lunch :)

  3. Sara
    August 5, 2013

    Delicious looking recipe! Definitely going to try this late on this week!

    1. CarolKicinski
      August 6, 2013

      Thank you Sara, enjoy!

  4. Milly
    August 15, 2013

    Looks and sound delicious! SOmething to try for next week’s dinner. Mmmm is all I have to say!

  5. CarolKicinski
    August 25, 2013

    Thank you Milly, enjoy!

  6. Jenna
    October 29, 2013

    I have been going gluten free for a long time now because of a bad thyroid – I have noticed a HUGE change in my body and I owe it to recipes like this one! (I’ve also lost over 140 lbs in 2 years just by cutting sugar and gluten.. It’s a life changing experience! It has been a hard road but I’m proud to have been down it.)

    1. CarolKicinski
      October 30, 2013

      Wow Jenna, you should be proud! What a great job. I am so happy for you!

  7. Pingback: Summer Veg recipes

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