Recipes Main Courses Pasta Rice and Grains Pasta with Grilled Vegetables and Herbs

Pasta with Grilled Vegetables and Herbs

Pasta with Grilled Vegetables and Herbs is rated 5.0 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4

This meatless pasta dish shows that if you start with fresh ingredients, it takes very little work to make a stellar meal. Olives and feta cheese add richness and walnuts add crunch, but you can omit any of these if you wish.

Ingredients:

  • 2 zucchini, cut lengthwise into thirds 
  • 1 red bell pepper, seeded and quartered 
  • 1 yellow bell pepper, seeded and quartered 
  • 1 large red onion, cut crosswise into slices 1/2 to 3/4 inch thick 
  • Olive oil for brushing 
  • Coarse kosher salt and freshly ground pepper, to taste 
  • 1/2 lb. penne, preferably multigrain 
  • 3 Tbs. extra-virgin olive oil  
  • 1/2 cup minced mixed fresh herbs, such as mint, basil, oregano and marjoram 
  • 1 small red chili, minced 
  • 1/4 cup finely chopped pitted Kalamata olives 
  • 1/4 cup finely chopped walnuts 
  • 1/2 cup finely chopped feta cheese or a small chunk of Romano cheese 

Directions:

Prepare a hot fire in a grill.

Arrange the zucchini, bell peppers and onion in a single layer on a large rimmed baking sheet. Brush on both sides with olive oil and season with salt and pepper. Arrange the vegetables on the grill, cover the grill and cook, turning once, until tender and lightly browned, about 5 minutes per side. Remove from the grill and cut into 1-inch pieces.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes.

Drain the pasta and transfer to a warmed shallow serving bowl. Add the grilled vegetables, extra-virgin olive oil, mixed fresh herbs, chili, olives and walnuts and toss to combine. Season with salt and pepper. If using feta cheese, sprinkle it over the pasta and toss to combine. If using Romano cheese, allow diners to grate it over their own serving at the table. Serves 4.

Quick Tips: For vibrance, use a combination of herbs—mint, basil, oregano and marjoram. To simplify, use one or two herbs instead. For ease, replace the fresh chili with a pinch of red pepper flakes. Leftovers are satisfying another night; serve at room temperature, or rewarm in a saucepan over medium heat, stirring and adding water as needed to prevent sticking.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from Flavorful, memorable vegetarian entree This dish is an absolute delight. The smokey quality of the grilled vegetables pairs beautifully with the acidic tang of the kalamata olives. I have served this when some of my guests are vegetarians and everyone loves it. Grilling some shrimp separately to serve on the side is perfect for those who are not vegetarian. It's a bit time consuming so sometimes I grill the vegetables a day ahead, bring them to room temperature and toss with the hot pasta before serving. Excellent dish.
Date published: 2016-10-01
Rated 5 out of 5 by from Perfect Summer Recipe I made a few minor modifications; had a fresh tomato in my garden so I saluted with garlic and added. Also substituted summer squash for yellow bell pepper. Also added grilled shrimp. Spectacular! Just randomly grabbed a fistful of herbs from my garden and added a TON of fresh basil. Not even sure what I used. Be sure to use fresh imported olives and imported feta (not the stuff that pretends to be imported with a greek sounding name) - makes a *huge* difference. Chilled Syrah is PERFECT with this!!!! Will definitely be making this again.
Date published: 2016-07-29
Rated 5 out of 5 by from Fresh and Delicious We loved this recipe! It's a keeper! The grilled veggies pair so nicely with the kalamata olives and feta. We were skeptical that the half pound of penne would not be enough, but it was perfect. Other than subbing a yellow squash for zucchini we made no modifications. We'll definitely be having this again.
Date published: 2014-04-18
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