Pasta with Marinara Sauce and Grilled Vegetables Recipe

Zucchini and summer squash add color and crunch to this healthy and uncomplicated dish.

How To Make Pasta with Marinara Sauce and Grilled Vegetables

  • 2 tbsp olive oil
  • 10 large fresh tomatoes (peeled and diced)
  • 1 tsp salt
  • 1/2 tsp garlic (minced )
  • 2 tbsp onion (chopped )
  • 1 tbsp fresh basil (chopped)
  • 1 tsp sugar or sugar substitute
  • 1/2 tsp oregano
  • black pepper (to taste)
  • 2 red peppers (sliced into chunks)
  • 1 yellow summer squash (sliced lengthwise)
  • 1 zucchini (sliced lengthwise)
  • 1 sweet onion (sliced into 1/4-inch wide portions)
  • 8 oz fusilli
  1. To make the sauce, heat the olive oil in a heavy skillet.
  2. Add in the tomatoes, salt, garlic, onions, basil, sugar, oregano, and black pepper.
  3. Slowly cook the ingredients, uncovered, for 30 minutes until the sauce has thickened. In the meantime, brush the red peppers, zucchini, squash, and sweet onion with oil.
  4. Place the vegetables under a broiler and cook, turning frequently until they become brown and tender. Afterward, spoon them onto a bowl.
  5. Cook the fusilli until it becomes firm. Then drain well and portion it onto some plates.
  6. Cover the fusilli with equal amounts of sauce. Then top it with equal amounts of vegetables. Serve immediately and enjoy.

How To Make Pasta with Marinara Sauce and Grilled Vegetables

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Preparation: 10 mins
Cooking: 45 mins
Total: 55 mins
Serves:

Ingredients

  • 2 tbsp olive oil
  • 10 large fresh tomatoes peeled and diced
  • 1 tsp salt
  • 1/2 tsp garlic minced
  • 2 tbsp onion chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp sugar or sugar substitute
  • 1/2 tsp oregano
  • black pepper to taste
  • 2 red peppers sliced into chunks
  • 1 yellow summer squash sliced lengthwise
  • 1 zucchini sliced lengthwise
  • 1 sweet onion sliced into 1/4-inch wide portions
  • 8 oz fusilli

Instructions

  1. To make the sauce, heat the olive oil in a heavy skillet.

  2. Add in the tomatoes, salt, garlic, onions, basil, sugar, oregano, and black pepper. 

  3. Slowly cook the ingredients, uncovered, for 30 minutes until the sauce has thickened. In the meantime, brush the red peppers, zucchini, squash, and sweet onion with oil.

  4. Place the vegetables under a broiler and cook, turning frequently until they become brown and tender. Afterward, spoon them onto a bowl. 

  5. Cook the fusilli until it becomes firm. Then drain well and portion it onto some plates.

  6. Cover the fusilli with equal amounts of sauce. Then top it with equal amounts of vegetables. Serve immediately and enjoy.

Nutrition

  • Calcium: 36mg
  • Calories: 126kcal
  • Carbohydrates: 14g
  • Fat: 7g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 480mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 596mg
  • Sugar: 9g
  • Vitamin A: 2059IU
  • Vitamin C: 97mg
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