Summer Linguine with Grilled Vegetables

Summer Linguine with Grilled Vegetables might be just the main course you are searching for. One portion of this dish contains approximately 18g of protein, 30g of fat, and a total of 599 calories. This recipe serves 5 and costs $2.33 per serving. It is perfect for The Fourth Of July. Head to the store and pick up cherry tomatoes, mushrooms, garlic, and a few other things to make it today. 571 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Neighbor Food Blog. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, you might also like recipes such as Linguine with Summer Vegetables, Linguine with Roasted Summer Vegetables, and Grilled Swordfish over Grilled Summer Vegetables.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with ¼ cup olive oil. Sprinkle liberally with sea salt and black pepper. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.Meanwhile, heat the remaining ¼ cup olive oil in a skillet over medium heat. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes. Remove from heat and stir in lemon juice. Add olive oil mixture to cooked pasta.When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs. Serve with a final drizzle of olive oil and grated Parmesan.

 

Step by step:

1. Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with ¼ cup olive oil. Sprinkle liberally with sea salt and black pepper.

2. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.Meanwhile, heat the remaining ¼ cup olive oil in a skillet over medium heat.

3. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes.

4. Remove from heat and stir in lemon juice.

5. Add olive oil mixture to cooked pasta.When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs.

6. Serve with a final drizzle of olive oil and grated Parmesan.

Nutrition Information:

covered percent of daily need