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.
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
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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.
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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.
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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.
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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.
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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.
Nutrition
- Calories: 544.73kcal
- Fat: 22.13g
- Saturated Fat: 3.14g
- Monounsaturated Fat: 15.01g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 74.27g
- Fiber: 7.24g
- Sugar: 8.80g
- Protein: 13.35g
- Sodium: 451.98mg
- Calcium: 49.33mg
- Potassium: 675.69mg
- Iron: 2.28mg
- Vitamin A: 65.94µg
- Vitamin C: 57.00mg
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