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Grilled Vegetable Spaghetti

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Ingredients

  • 8 oz of spaghetti
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 2 tbsp of olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper to taste

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Grilled Vegetable Spaghetti

Created by: Howcan Team

Ingredients

  • 8 oz of spaghetti
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 2 tbsp of olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Preheat grill to medium-high heat.
  • Cook the spaghetti according to package instructions. Drain and set aside.
  • In a large bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, minced garlic, salt, and pepper.
  • Place the vegetables on the grill and cook for 5-7 minutes, turning occasionally, until they are tender and have grill marks.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grilled vegetables and cooked spaghetti to the skillet. Toss to combine and heat through for 2-3 minutes.
  • Sprinkle with grated Parmesan cheese and toss again to combine.
  • Serve hot and enjoy!
Main Course
Italian

Spaghetti with grilled vegetables is a delightful twist on the classic Italian dish. The history of spaghetti dates back to the 12th century in Sicily, where Arab influences introduced dried pasta to the region. Fast forward to modern times, and this dish has evolved to include a variety of grilled vegetables such as zucchini, bell peppers, and eggplant, adding a smoky depth to the flavor profile. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the vibrant colors and flavors of the grilled vegetables. In Italy, regions like Tuscany and Sicily are known for their fresh produce, making them ideal places to savor the best versions of this dish. To create the perfect spaghetti with grilled vegetables, it's crucial to achieve the ideal char on the vegetables while maintaining their natural crunch. A drizzle of high-quality olive oil and a sprinkle of fresh herbs like basil or oregano can elevate the dish to new heights. For a unique twist, some chefs incorporate grilled cherry tomatoes or asparagus for added complexity. Today, this dish can be found in Italian eateries around the world, with each chef adding their own creative flair to the recipe. Whether you're in a rustic trattoria in Florence or a bustling restaurant in New York City, savoring a plate of spaghetti with perfectly grilled vegetables is a culinary experience not to be missed.

35 min

|

4

|

380 calories

Instructions

  • Preheat grill to medium-high heat.
  • Cook the spaghetti according to package instructions. Drain and set aside.
  • In a large bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, minced garlic, salt, and pepper.
  • Place the vegetables on the grill and cook for 5-7 minutes, turning occasionally, until they are tender and have grill marks.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grilled vegetables and cooked spaghetti to the skillet. Toss to combine and heat through for 2-3 minutes.
  • Sprinkle with grated Parmesan cheese and toss again to combine.
  • Serve hot and enjoy!
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