Grilled Ratatouille Pasta

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  • 1/2 pound(s) pasta


  1. Grilled Ratatouille Pasta
  2. serves 4 • active time: 40 min • total time: 40 min

  3. salt and pepper
  4. 1/2 pound curly pasta, such as cavatappi
  5. 1/4 cup olive oil, divided, plus more for grilling
  6. 1 medium zucchini, cut lengthwise into thick slices
  7. 1 bell pepper, halved, stemmed, and seeded
  8. 1 small red onion, halved
  9. 1 small eggplant, cut lengthwise into thick slices
  10. 4 large tomatoes, cut crosswise into thick slices
  11. 3 to 4 tablespoons balsamic vinegar (preferably white)
  12. 1/4 cup roughly chopped fresh parsley

  13. 1 In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.

  14. 2Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.

  15. 3 Roughly chop vege tables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.
June 2012

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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