Grilled Vegetable Pasta Primavera Recipe – No Cream, Full Flavor

Grilled Vegetable Pasta Primavera Recipe – Meatless, No Cream!

What to do with all those gorgeous Spring veggies? How ’bout some Grilled Vegetable Pasta Primavera? Yes, it’s a totally legit vegetarian and meatless meal. But, it definitely doesn’t yell ‘Look at me!! I’m on a diet!” Oh no way honey. It screams Y U M… Pasta Primavera literally translated means ‘Spring Vegetables’ (thank you Foodnetwork) So, I decided not to muck all that healthy goodness up with a heavy cream sauce or any of that. Just straight up flavor. Try it! You’ll like it!

What do you see in that pretty picture? Local, organic, goodness. That’s what! Every week, I get a fresh produce box delivered that’s full of local, organic fruits and veggies. Sometimes, I have no clue what to do with it. But this week’s box just begged for this Veggie Pasta Primavera. It was super easy to make too. AND! It’s awesome served hot or cold! Bonus lunch ya’ll!

Veggie Pasta Primavera Recipe

Ingredients:

• 1 Medium Eggplant (cut in 1/4 in slices)
• 1 Medium Zucchini (cut in 1/4 in slices)
• 1 Medium Yellow Summer Squash (cut in 1/4 in slices)
• 1 Medium Red Pepper (cut in 1/2 in strips, remove seeds)
• 1 Medium Red Onion (cut in small wedges)
• Salt and Pepper (to taste)
• 1/4 Cup Good Quality Olive Oil
• 1 PKG Linguine (prepare according to package directions)
• 18oz Can of Diced Tomatoes (with Balsamic and Basil, UNdrained)
• 1/2 Cup Shredded Parmesan Cheese

Veggie Pasta Primavera

Directions:

If you have a stove top grill, this is perfect! Don’t even need to stand outside and get a sweat on. But outdoor grills work super too. Either way, fire that baby up and let it get hot while you chop up the veggies. In a large bowl, combine all vegetables and season with salt and pepper. Drizzle with olive oil. Give it a good ‘I’m a real chef’ kind of toss to completely coat them and plop them on your grill. Grill until they are slightly charred but remain crisp outside. Just careful not to burn them. Blech. Remove from grill and set aside. In another large bowl, toss the pasta with the tomatoes and all the liquid. Coat that real good as well. Add your grilled veggies. Sprinkle with Parmesan cheese and dinner is done!

We had this warm for dinner and there was plenty left-over for my lunch. I was happy to find a pasta primavera recipe that didn’t need all that heavy cream too! This makes an awesome meatless meal on it’s own or a super healthy side dish! I am really loving all the goodies that are finally growing after that brutal winter! Lighter meals mean my shorts may actually fit come summer!