Post by Loupy on Jun 11, 2014 15:06:28 GMT -7
Grilled Summer Vegetable Pasta (Gluten Free)
From: Carol Kicinski @ simplygluten-free.com/
Pasta my not be the first thing you think of when you think grill but I am hoping this recipe will change your mind about that. This meal is as sunny and vibrant as summer itself. And thankfully, super simple.
There is something about grilling summer vegetables that really brings them to life. It is like nature somehow knew that some caveman was going to come along and invent fire which would lead to some other guy inventing a barbecue which would lead to some woman inventing “the Barbecue” as a classic form of summer entertaining. Enjoy!
Ingredients
8 ounces gluten free brown rice fettuccini
Kosher salt
Olive oil
Freshly ground black pepper
2 red or yellow bell peppers
2 ears of corn
2 medium zucchini
1 pint cherry or grape tomatoes cut in half
1 cup fresh basil leaves
4 ounces goat cheese, optional – omit for dairy-free
Directions
Bring a large pot of heavily salted water to a boil.
Cook the pasta according to the package directions.
Reserve 1 cup of the starchy pasta cooking water.
Drain the pasta and return it to the hot pan.
While the pasta water is boiling, heat the grill to medium and grill the vegetables.
Place the peppers over the fire, turning frequently, until they are charred and blistered on the outside.
Remove from the grill, place in a mixing bowl and cover with a plate or plastic wrap.
Let steam for 10 minutes or until cool enough to handle.
Rub the skin off the peppers, cut in half, remove the seeds and cut into bite-sized pieces.
Husk the corn and remove the strings.
Brush with some olive oil and season with salt and pepper.
Cook on the grill, turning, until the corn is starting to brown, about 2 - 3 minutes per side.
Cut the grilled corn kernels from the husks.
Cut the zucchini in half lengthwise, brush with olive oil, season with salt and pepper and grill for 3 - 4 minutes per side or until you get nice grill marks.
Cut into bite-sized half-moons.
When all the veggies are grilled and the pasta is done, add the veggies to the pasta in the hot pot with the tomatoes and ½ cup of the reserved pasta water.
Add the basil and goat cheese if using and toss to coat.
Taste and adjust seasoning with more salt and pepper if needed.
You can add more pasta water if needed.
Cooks Note:
Cook pasta like Italians do - make the water you cook your pasta in taste like the ocean. Always add plenty of salt to your pasta cooking water: bring the water to a boil then add 1 - 2 tablespoons of kosher or sea salt to the water and then add your pasta. If you try to add the salt after the pasta is cooked, the flavor will "sit on top" of the pasta and not flavor it through and through.
From: Carol Kicinski @ simplygluten-free.com/
Pasta my not be the first thing you think of when you think grill but I am hoping this recipe will change your mind about that. This meal is as sunny and vibrant as summer itself. And thankfully, super simple.
There is something about grilling summer vegetables that really brings them to life. It is like nature somehow knew that some caveman was going to come along and invent fire which would lead to some other guy inventing a barbecue which would lead to some woman inventing “the Barbecue” as a classic form of summer entertaining. Enjoy!
Ingredients
8 ounces gluten free brown rice fettuccini
Kosher salt
Olive oil
Freshly ground black pepper
2 red or yellow bell peppers
2 ears of corn
2 medium zucchini
1 pint cherry or grape tomatoes cut in half
1 cup fresh basil leaves
4 ounces goat cheese, optional – omit for dairy-free
Directions
Bring a large pot of heavily salted water to a boil.
Cook the pasta according to the package directions.
Reserve 1 cup of the starchy pasta cooking water.
Drain the pasta and return it to the hot pan.
While the pasta water is boiling, heat the grill to medium and grill the vegetables.
Place the peppers over the fire, turning frequently, until they are charred and blistered on the outside.
Remove from the grill, place in a mixing bowl and cover with a plate or plastic wrap.
Let steam for 10 minutes or until cool enough to handle.
Rub the skin off the peppers, cut in half, remove the seeds and cut into bite-sized pieces.
Husk the corn and remove the strings.
Brush with some olive oil and season with salt and pepper.
Cook on the grill, turning, until the corn is starting to brown, about 2 - 3 minutes per side.
Cut the grilled corn kernels from the husks.
Cut the zucchini in half lengthwise, brush with olive oil, season with salt and pepper and grill for 3 - 4 minutes per side or until you get nice grill marks.
Cut into bite-sized half-moons.
When all the veggies are grilled and the pasta is done, add the veggies to the pasta in the hot pot with the tomatoes and ½ cup of the reserved pasta water.
Add the basil and goat cheese if using and toss to coat.
Taste and adjust seasoning with more salt and pepper if needed.
You can add more pasta water if needed.
Cooks Note:
Cook pasta like Italians do - make the water you cook your pasta in taste like the ocean. Always add plenty of salt to your pasta cooking water: bring the water to a boil then add 1 - 2 tablespoons of kosher or sea salt to the water and then add your pasta. If you try to add the salt after the pasta is cooked, the flavor will "sit on top" of the pasta and not flavor it through and through.
