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.
- 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
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.
While the pasta water is boiling, heat the grill to medium and grill the vegetables.
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.
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.
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.
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.
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.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.