Pasta with Grilled Vegetables

Pasta with Grilled Vegetables is a vibrant Moroccan-inspired dish that combines the earthy flavors of grilled vegetables with al dente pasta. This colorful and nutritious meal is perfect for a light dinner or a satisfying lunch.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Zucchini - 1 medium, sliced
• Red bell pepper - 1, sliced
• Yellow bell pepper - 1, sliced
• Red onion - 1 medium, sliced
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, chopped
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the grill or a grill pan over medium-high 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, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, minced garlic, cumin, paprika, salt, and black pepper. Toss to coat the vegetables evenly.
4. Place the seasoned vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
5. Once the vegetables are grilled, combine them with the cooked pasta in a large serving bowl. Toss gently to mix the ingredients.
6. Serve warm, garnished with fresh parsley and crumbled feta cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from grilled vegetables.
• High in fiber which aids in digestion and promotes a feeling of fullness.

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