Ok, it’s official. I’m addicted to grilled vegetables. They’re so easy and so much more flavorful than sauteed. As we just got a grill this summer I’m still a bit of a grilling newbie, but it has been so much fun trying out new things.
This is a stupidly simple recipe. Score! All you need are some pantry / fridge staples and some fresh, local veggies. If some people aren’t likin’ it / don’t have a grill, just saute them instead. You can also use whatever yummy lookin’ veggies you find.
Pasta with Goat Cheese Pesto and Grilled Vegetables
Serves two hungry people, you might have some leftovers
For the veggies:
1 large zucchini
about 1/2 lb. of green beans
1 tbsp. olive oil
1 garlic clove
sprinkle of salt and pepper
opt: 1/2 tbsp. fresh, chopped rosemary
For everything else:
Enough whole wheat spaghetti or linguine for two (I found out measuring spaghetti is difficult – just use however much you want!)
1/4 cup plus 1 reserved tablespoon of crumbled goat cheese
2 heaping tablespoons of pesto (I used store bought, but fresh would ever so much better)
1/2 tsp. kosher or sea salt
opt: 1 tbsp. fresh, chopped basil
1.) Trim the ends off the green beans. Cut the zucchini in half (width-wise) then cut each half in to quarter inch thick slabs.
2.) Toss the vegetables with the olive oil, garlic, rosemary and salt and pepper.
3.) Grill on medium, flipping occasionally, until tender (about 10 minutes).
4.) Bring a large pot of water to a boil. Add pasta and cook until al dente (about 8 minutes). Before draining the pasta, reserve about 1 cup of the cooking liquid.
5.) Meanwhile, preheat a large pan to medium heat. When the pasta is almost done, add the vegetables to the pan, followed by the 1/4 cup of goat cheese, pesto and salt. Add in the cooking liquid one tablespoon at a time until the sauce is at a nice consistency. I think I used about 3 tablespoons. The cooking liquid is starchy so helps to bind the sauce.
6.) Toss the pasta with the sauce and vegetables. Serve with a sprinkle of goat cheese and chopped basil.