Pasta con le Verdure Grigliate

Pasta con le Verdure Grigliate is a vibrant Italian dish featuring grilled seasonal vegetables tossed with al dente pasta, creating a delightful medley of flavors and textures. This vegetarian supper is not only colorful but also packed with nutrients, making it a wholesome meal option.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Zucchini - 150 grams
• Bell pepper (red or yellow) - 150 grams
• Eggplant - 150 grams
• Cherry tomatoes - 150 grams
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Preheat the grill or grill pan over medium-high heat.
2. Slice the zucchini, bell pepper, and eggplant into thin strips.
3. Drizzle the sliced vegetables with 1 tablespoon of olive oil, and season with salt and pepper.
4. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have grill marks. Remove from heat and set aside.
5. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
6. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
7. Add the grilled vegetables and cherry tomatoes to the skillet, tossing to combine.
8. Add the drained pasta to the skillet and mix well, adding reserved pasta water as needed to create a light sauce.
9. Stir in the chopped basil and adjust seasoning with salt and pepper.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 76 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and antioxidants from the grilled vegetables.
• High in fiber, promoting digestive health.

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