Grilled Vegetable Pasta with Wine Sauce is a versatile, healthy summer weeknight meal. Grill the vegetables you have on hand and add shrimp or tofu if you want to stretch it further. Delicious!
If you’re looking for a meatless meal this summer, this is a great one. It’s rich and substantial and comes together in under 30 minutes. For the vegetables, I use red onions, red pepper, orange pepper, mushrooms and asparagus (when I have them) because I love the colours together. And of course I like those vegetables. Feel free, though, to add or substitute zucchini, eggplant or any other veggie that will grill nicely in about 10 minutes.
Once again, I used my handy grill basket which makes grilling chopped veggies a breeze. If you don’t have one, you can cut your vegetables into larger pieces, grill them and chop them up after. Either way will work fine.
I used a white wine sauce recipe from Epicurious in this dish which is quick and easy. The butter and Parmesan make it pretty rich, but you can cut those down if you like or eliminate the Parmesan in the dish and let people add their own.
I love to serve this dish with sauteed shrimp on top (see picture below) or with warm crusty bread and a simple green side salad.
Tailor To Your Taste
- use vegetables of your choice
- add some rinsed capers
- garnish with chopped chives
- omit the Parmesan cheese
- use a short pasta like fusilli or pene
You can prepare the grilled vegetables ahead of time and warm them for a minute in the microwave before adding them to the final dish. You can also make the wine sauce ahead and then reheat to a boil before turning off the heat and adding the Parmesan (if using), parsley and grilled veggies. I suggest making the the pasta right before serving.
Here’s another great summer pasta dish you might like: