Pasta with Grilled Veggies and Pesto
Why I Love This Recipe
Featuring: Eggplant, tomatoes, onion, garlic, zucchini, pattypan and basil.
This is a really quick & light recipe, perfect for busy summer days! You basically make pasta, serve it with a simple tomato/onion sauce topped with grilled veggies and a paired down/simple pesto. It's good just like that but when I want to stretch the meal further- I like to make it with my quick lemon-zucchini soup which cooks while you make the pasta: http://www.bakespace.com/recipes/detail/Light-Lemon-Basil-Zucchini-Soup/60869/
Ingredients You'll Need
FOR THE PASTA & SAUCE
450 g of pasta
1-2 Tbsp of oil
1 small fresh onion, chopped
1 large tomato, chopped
Salt and pepper, to taste
FOR THE GRILLED VEGGIES
1 italian eggplant, cut diagonally in approx. 1/2 to 1 inch thick slices (optional)
2 zucchinis, cut diagonally in approx. 1/2 to 1 inch thick slices
1-2 pattypan squashes, cut along their longest side in approx. 1/2 to 1 inch thick slices
1/4 cup or more of olive oil
FOR THE SIMPLE PESTO
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or arugula if needed)
1/2 cup olive oil
1-2 garlic gloves (or 1-2 garlic scapes, chopped)
Salt and freshly ground black pepper to taste
1 tablespoon of lemon juice
MAKE THE PASTA AND SAUCE: In a large pot, bring water to boil. When boiling, add a drizzle of oil and salt. Add pasta and cook according to package instructions. Meanwhile, in a small frying pan, heat oil. When hot, add in the onions and fry until translucent (a few minutes). Add the tomatoes and sauté a 5-10 min, until they are tender (you can also use the back of a spoon to smash them as they cook).
GRILL THE VEGGIES: While pasta cooks, prep your grilled veggies. In a small bowl, put the grilled veggies. Using you hands or cooking brush, rub oil mixture on both sides of your veggies. Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min/side until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (eggplant should be soft and zucchinis tender with a little crunch left)!
MAKE THE SIMPLE PESTO: Place the basil leaves and garlic into the bowl of a food processor and pulse a several times. While the food processor is running, slowly add the olive oil in a steady small stream. Pulse until everything is smooth. Stir in some salt and freshly ground black pepper to taste. Add lemon juice. Mix well and adjust taste as needed.
ASSEMBLE: In each bowl, put some pasta. Top with tomato-onion sauce, grilled veggies (you might want to cut each grilled veggie slice first- we do with our kids but don't bother if just the two of us eating). Add a dash of pesto. Serve. Adjust seasoning in each bowl if needed. Voilà!