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Grilled Vegetable Pasta Primavera II

This is a variation of the February 22, 2018 BLOG post. I have done this to demonstrate that a recipe is only the starting place. Try it the first time, then modify it to suit your specific preferences. I have simply substituted a few vegetables as well as using multi-colored fusilli instead of penne pasta.

1 large zucchini

1 red onion

1 bunch fresh asparagus

4 oz. mushrooms

Extra virgin olive oil

Salt and pepper to taste

10 ounces cooked fusilli pasta

Remove the ends of the squash, cut them in half lengthwise, and slice crosswise into 1/4 inch thick slices. Cut the onion in half between the root and top, and lice the half into 1/2 inch slices. Cut the mushrooms into quarters through the stem. Snap the large ends of the asparagus and discard. Slice the tops into 1 1/2 inch pieces. Place a grill-wok on a pizza pan or cookie sheet (this catches oil that will drip), place the vegetables in the wok, season with salt and pepper, drizzle with oil, and toss with a turner.

Place the vegetables directly over a hot fire and cook for 10 to 15 minutes depending on the desired degree of carnalizing, tossing every 5 minutes.

Serve the vegetables over the pasta, drizzle with additional olive oil and top with grated pecorino Romano cheese. Parmesan can be used, but I much prefer the pecorino Romano. By the way the pecorino cheese is made from sheep’s milk.

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