Name: Grilled-Vegetable Pasta with Cumin Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 1 small eggplant; 2 small zucchini; 1 red bell pepper; 1 clove garlic; 6 tbsp olive oil; ¾ tsp salt; ¼ tsp fresh ground black pepper; ¼ tsp lemon zest; 4 tsp lemon juice; 3 tbsp Fresh Parsley; ¾ tsp ground cumin; ¾ lb penne rigate; ½⅛ parmesan cheese

Grilled-Vegetable Pasta with Cumin Recipe

How To Make Grilled-Vegetable Pasta with Cumin

Transform grilled veggies into a tasty vegetable pasta for added smoky hints. It’s made with zucchini, eggplant, and bell pepper for a summer dish.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1small eggplant,(about 1 lb)
2small zucchini
1red bell pepper
1clovegarlic
6tbspolive oil
¾tspsalt
¼tspfresh ground black pepper
¼tsplemon zest,grated
4tsplemon juice
3tbspfresh parsley,chopped
¾tspground cumin
¾lbpenne rigate
½⅛parmesan cheese,grated

Instructions

Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper.
In a small glass or stainless-steel bowl, whisk together the remaining olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining salt and pepper.
In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes until just done. Reserve about 3 tablespoons of the pasta water.
Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry.
Serve topped with some Parmesan cheese and pass additional Parmesan at the table. Enjoy!

Recipe Notes

If using the broiler, arrange the vegetables in a single layer on 1 large or 2 smaller baking sheets, preferably nonstick. Grill or broil in batches, turning the vegetables once for 10 to 12 minutes until they are tender and lightly browned. Cut the vegetables into 1½-inch pieces.