Who doesn’t love a delicious pasta dish? Add in wonderful grilled vegetables mixed with a light lemon garlic sauce and sprinkled with tangy feta cheese, and this pasta dish is irresistible. It is also incredibly versatile. Impressive as a side dish for that next potluck. Fantastic as a vegetarian meal for “Meatless Mondays” or delicious tossed with grilled chicken or shrimp. You can also make it vegan by omitting the cheese and using a vegan pasta, then add in a can of chickpeas for extra protein. The choice is yours, but any way you decide to serve it, I know it will be a hit.
1lb pasta of your choice
2 medium red bell peppers
2 small zucchini
2 cups grape tomatoes
½ teaspoon salt
¼ teaspoon black pepper
Lemon Garlic Sauce:
¼ cup hot starchy pasta water
2 tablespoons butter *OPTIONAL
2 tablespoons fresh minced garlic
Juice of 2 lemons
2 cups baby spinach
1 can small pitted black olives
1 cup crumbled feta cheese
Heat your outdoor grill to high heat. Bring a pot of water to a boil on the stove, and salt water liberally.
Wash and chop red bell peppers and zucchini into large chunks. Put into a Ziploc bag with the grape tomatoes, oil, salt, and black pepper. Seal tightly and toss to coat veggies. Get pasta into the boiling water and cook according to package directions. Try to time your pasta to be done as your veggies are coming off the grill.
Grill veggies on a sheet of aluminum foil or in a vegetable grill pan for 2-4 minutes or until they are just fork tender. Remove from heat.
When pasta is cooked, drain and reserve ¼ cup of the pasta water for your sauce.
In a large serving bowl, mix together the hot starchy pasta water, oil, lemon juice, butter (OPTIONAL) and garlic. Then transfer the pasta and roasted veggies into the bowl and toss to coat with the sauce. TIP: The sauce will adhere to the pasta best if your noodles are still steaming hot.
Next, add in the baby spinach mixing until the spinach is beginning to wilt. Mix the feta cheese and olives into the pasta just before serving.