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Grilled Vegetable Pasta

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Yield 4 servings
Toss grilled vegetables, penne pasta, and fresh basil for a delicious vegetarian pasta dinner. 


  • 4 tomatoes, cut into 1-inch slices
  • 1 onion, cut into slices
  • 1 zucchini, cut in half lengthwise
  • 1 yellow squash, cut in half lengthwise
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces penne, cooked
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese

Nutrition Information

  • calories 368
  • fat 11.3 g
  • cholesterol 8 mg
  • sodium 497 mg

How to Make It

  1. Toss together first 8 ingredients in a large bowl.

  2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 6 minutes or until they are tender.

  3. Cut zucchini and squash halves into thin slices, and place in a large bowl. Add remaining grilled vegetables, pasta, and basil, tossing gently; sprinkle with cheese.

Cook's Notes

To hold the onions together on the grill, insert a wooden pick through each slice.