Grilled Summer Vegetable Pasta

Health score
13%
Grilled Summer Vegetable Pasta
35 min.
6
376kcal

Suggestions


As the sun shines brightly and the days grow longer, there's nothing quite like a vibrant dish that captures the essence of summer. Our Grilled Summer Vegetable Pasta is a delightful celebration of seasonal produce, perfect for those warm afternoons when you crave something light yet satisfying. This dish combines the smoky flavors of grilled vegetables with the comforting texture of linguine, creating a harmonious blend that will tantalize your taste buds.

Imagine biting into perfectly grilled eggplant, sweet red bell peppers, and tender summer squash, all tossed together with fresh tomatoes and aromatic basil. The addition of creamy chèvre and a sprinkle of Parmesan cheese elevates this dish, making it a standout at any gathering. Whether you're serving it as a side dish at a barbecue or enjoying it as a main course for lunch, this pasta is sure to impress your family and friends.

With a preparation time of just 35 minutes, you can whip up this delicious meal without spending all day in the kitchen. Plus, at only 376 calories per serving, it’s a guilt-free indulgence that allows you to savor the flavors of summer. So fire up the grill, gather your fresh ingredients, and get ready to enjoy a plateful of sunshine with our Grilled Summer Vegetable Pasta!

Ingredients

  • oz pasta uncooked
  • medium tomatoes chopped
  • 0.3 cup basil fresh coarsely chopped
  • tablespoons vegetable oil 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper black
  • cloves garlic finely chopped
  • 0.5  eggplant cut into 1/2-inch slices
  • medium bell pepper red quartered
  • medium to 3 sized squashes yellow cut in half lengthwise
  • medium onion cut into 1/2-inch slices
  • oz goat cheese crumbled (goat)
  • 0.3 cup parmesan fresh shredded

Equipment

  • bowl
  • frying pan
  • sauce pan
  • grill
  • dutch oven

Directions

  1. Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
  2. Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  3. In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion.
  4. Brush with oil-garlic mixture.
  5. Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  6. Coarsely chop vegetables; add to tomato mixture.
  7. Add chèvre; mix gently.
  8. Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Nutrition Facts

Calories376kcal
Protein12.99%
Fat47%
Carbs40.01%

Properties

Glycemic Index
60
Glycemic Load
13.54
Inflammation Score
-9
Nutrition Score
17.385652166346%

Flavonoids

Delphinidin
32.71mg
Naringenin
0.56mg
Luteolin
0.12mg
Isorhamnetin
0.92mg
Kaempferol
0.2mg
Myricetin
0.13mg
Quercetin
4.28mg

Nutrients percent of daily need

Calories:376.16kcal
18.81%
Fat:19.98g
30.73%
Saturated Fat:5.92g
36.98%
Carbohydrates:38.26g
12.75%
Net Carbohydrates:33.77g
12.28%
Sugar:7.07g
7.85%
Cholesterol:12.47mg
4.16%
Sodium:361.89mg
15.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.42g
24.84%
Vitamin C:44.92mg
54.45%
Vitamin K:41.01µg
39.06%
Selenium:26.11µg
37.3%
Manganese:0.69mg
34.74%
Vitamin A:1688.02IU
33.76%
Phosphorus:212.51mg
21.25%
Vitamin B6:0.37mg
18.46%
Copper:0.37mg
18.26%
Fiber:4.49g
17.96%
Potassium:539.35mg
15.41%
Vitamin E:2.13mg
14.17%
Folate:53.19µg
13.3%
Magnesium:50.88mg
12.72%
Calcium:126.97mg
12.7%
Vitamin B2:0.21mg
12.54%
Vitamin B3:1.87mg
9.34%
Vitamin B1:0.13mg
8.8%
Iron:1.52mg
8.42%
Zinc:1.26mg
8.4%
Vitamin B5:0.64mg
6.43%
Vitamin B12:0.1µg
1.71%