Grilled Veggie Pasta with Pecorino and Basil

Summer grilling is one of the most satisfying things in the world.  Especially when you grill a giant pile of veggies to be thrown into a super easy pasta dish.

I love this pasta so much.  Instead of spending a bunch of time over the stove making a sauce you just whisk together olive oil, lemon juice and zest, red pepper flake, cumin and garlic.  A little cheese and basil and this is summer in a bowl.


You’ll need:

  • 1 zucchini
  • 1 yellow squash
  • 1 eggplant
  • 1 red pepper
  • 1 garlic clove, minced
  • 0.5 cup grated pecorino
  • 1 lemon, zested
  • ½ lemon, juiced
  • 1/3 cup basil, julienned
  • 1 pound penne
  • 1 teaspoon cumin
  • 0.5 cup olive oil
  • Pinch red pepper flakes
  • Salt/pep

To Make:

  1. Heat a grill over high heat.  Slice the zucchini and eggplant into ½ inch thick rounds. Cut the red pepper into four large pieces.  Toss veggies with 0.25 cup olive oil, salt and pep.  Adding more oil if needed.
  2. Grill veggies for 3-5 minutes on each size depending on the size of the veggie… until grill marks appear and veggie are cooked through.  Remove from heat.  Slice veggies into bit size pieces.  I cut the zucchini and squash in half, the eggplant slices into four pieces and the red pepper into slices.
  3. Meanwhile, cook pasta according to package instructions in boiling salted water, reserving 1 cup of pasta water when draining.  While the pasta cooks, whisk together 0.25 cup olive oil, lemon juice, lemon zest, cumin and red pepper flakes in a small bowl.
  4. Toss hot pasta, veggies, olive oil mixture and a few tablespoons of pasta water.  Add more pasta water if necessary.  Toss with pecorino and garnish with basil.

Inspired by FoodandWine



2 thoughts on “Grilled Veggie Pasta with Pecorino and Basil

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