Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, chopped
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the grill to medium-high heat.
- In a large bowl, combine the sliced zucchinis, bell peppers, red onion, and cherry tomatoes.
- Drizzle with olive oil, then add minced garlic, oregano, salt, and black pepper. Toss to coat the vegetables evenly.
- Place the vegetables in a grill basket or directly on the grill. Grill for about 10-15 minutes, turning occasionally until they are tender and slightly charred.
- In a large mixing bowl, combine the cooked pasta and grilled vegetables. Toss with fresh basil and Parmesan cheese if using.
- Serve warm or at room temperature.
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 300
- Fat: 10
- Carbohydrates: 46
- Fiber: 4
- Protein: 10
Keywords: summer dinner ideas, grilled vegetable pasta, vegetarian pasta recipe, easy summer recipes