Grilled Garden Pasta

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Grilled Garden Pasta

 

1/2 cup small fresh basil leaves or fresh flat-leaf parsley leaves

1/2 cup crumbled feta cheese or finely shredded Parmesan cheese

1/4 cup pine nuts, toasted, optional

1 or 2 cloves garlic, minced

1 jalapeño chile pepper, seeded and minced

2  tsp. finely shredded lemon peel

6  oz. dried spaghetti or fettucine

1/4 cup olive oil

1/4 cup lemon juice

1/2 tsp. salt

2 leeks or baby sweet onions or 1 small onion

1 small eggplant (12 oz.) and/or 1 medium zucchini

2 medium tomatoes, sliced 3/4 " thick

 

1. In a bowl combine basil, feta cheese, pine nuts, garlic, jalapeño pepper,

and lemon peel.

Set aside.

 

2. Prepare spaghetti according to package directions. Drain. Toss pasta with

olive oil, lemon juice,

and salt. Cover and keep warm.

 

3. Meanwhile, prepare vegetables. If using leeks, trim root end and tough

green leaves; halve leeks

lengthwise and wash thoroughly. If using onions, cut into 3/4 " slices. If

using eggplant, peel if desired,

and cut into 3/4 " slices. If using zucchini, halve lengthwise. Brush

vegetables with olive oil or ooking oil.

 

4. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat

until hot. Add half the eggplant,

onions, and tomatoes to grill pan; grill about 5 minutes per side or until

brown and tender. Repeat with

remaining vegetables.

 

5. Cut vegetables into bite-size chunks. On a large platter swirl pasta with

a fork to make a large nest,

or divide pasta among 4 plates. Transfer vegetable mixture from cutting board

to pasta nests. Sprinkle feta

mixture over all.

 

Makes 4 servings.

 

For tabletop grill:

Preheat grill according to manufacturer's directions. Grill leeks or onions,

eggplant, and tomato slices on grill until eggplant and onion are tender and

tomato is heated through. If using a covered grill, close lid. For covered

grill, allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion,

and

2 to 3 minutes for tomatoes. (For open grill, allow 12 to 14 minutes for

leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning

once.)

Nutrition facts per serving:

calories 371, total fat 18 g, sat fat 5 g, monounsaturated fat 11 g,

polyunsaturated fat 2 g,

cholesterol 16 mg, sodium 458 mg, carbs 43 g, total sugar 6 g, fiber 5 g,

protein 10 g,

vitamin C 37%, calcium 13%, iron 13%.