Pasta com Legumes Grelhados

Pasta com Legumes Grelhados is a vibrant Brazilian dish featuring al dente pasta tossed with a medley of grilled vegetables, creating a delightful harmony of flavors and textures. This colorful meal is not only satisfying but also packed with nutrients and perfect for any vegetarian palate.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1, sliced
• Eggplant - 1 small, diced
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Preheat the grill or a grill pan over medium heat.
2. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a bowl, combine the sliced zucchini, bell pepper, and diced eggplant. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat.
4. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Add the cherry tomatoes in the last 2 minutes of grilling.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
6. Add the grilled vegetables to the skillet, along with the cooked pasta. Toss everything together, allowing the pasta to absorb the flavors for about 2-3 minutes.
7. Remove from heat and stir in the chopped basil. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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