Grilled Veggies with Garlic Penne
Charred Garden Vegetables over Garlic-Infused Penne
Ingredients:
12 oz penne pasta
2 tablespoons olive oil, divided
1 zucchini, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, sliced
1 cup cherry tomatoes, halved
4 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan (optional or plant-based if preferred)
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
Preheat a grill pan or outdoor grill over medium-high heat.
Toss zucchini, bell peppers, onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
Grill the vegetables for 8–10 minutes, turning occasionally, until tender and lightly charred. Set aside.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add cooked penne to the skillet and toss to coat in garlic oil. Stir in grilled vegetables, Italian herbs, and red pepper flakes (if using).
Cook for 2 more minutes to combine flavors. Remove from heat.
Sprinkle with chopped basil and Parmesan before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 370 kcal | Servings: 4 servings