Pasta with grilled vegetables

Recipe from: 21 April 2011

Ingredients 15
Servings 1
Minutes 00:05


Serving Change
  • 400
    penne pasta
  • 1
  • 1
    red and yellow pepper
  • 400
    baby marrows
  • 45
    olive oil
  • 15
    balsamic vinegar
  • 410
  • 2
    cloves garlic
  • 5
    dried origanum
  • pinch of sugar
  • 65
  • basil leaves
  • Italian parsley
  • Parmesan
  • salt and milled black pepper


For the grilled vegetables, preheat the grill. Brush a baking sheet the size of the grill with olive oil.

Spread the vegetables in a single layer on the baking sheet. Season, then moisten with olive oil.

Turning halfway, grill the vegetables for about 10 minutes, until tender and starting to char. Dress with the olive oil and vinegar.

Add basil or parsley.

In the meantime, on top of the stove, reduce the tomatoes with the garlic, origanum and a little seasoning for about 10 minutes.

Taste to check seasoning and tartness, and adjust if necessary. If you like, add a little cream or low-fat milk and heat through.

Mix the tomato with the drained pasta, and top with the grilled vegetables and Parmesan.


Read more on: recipe  |  starch  |  vegetarian  |  grill

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