Farfalle with Grilled Fall Veggies

Name: Farfalle with Grilled Fall Veggies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium red peppers; 2 medium zucchini and/or summer squash; 1 medium onion; 2 tbsp. olive oil; 1/4 tsp. salt; 1/4 tsp. coarsely ground black pepper; 1 lb. farfalle pasta; 2 large tomatoes; c. freshly grated Pecorino Romano cheese plus additional for serving

Published: Jul 24, 2008

Yields:

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Cal/Serv:

575

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If you have fresh basil, mint, parsley, or dill in the garden or the fridge, chop 1/4 cup and stir into this vitamin-packed pasta just before serving.

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Ingredients

2 medium red peppers
2 medium zucchini and/or summer squash
1 medium onion
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1 lb. farfalle pasta
2 large tomatoes
cup freshly grated Pecorino Romano cheese plus additional for serving

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high.
2. Step 2Meanwhile, preheat outdoor grill for covered, direct grilling on medium. Place peppers, zucchini, and onion in large bowl; add olive oil, salt, and pepper. Toss until vegetables are evenly coated.
3. Step 3Place vegetables on hot grill grate; cover and cook 10 to 12 minutes or until vegetables are tender and lightly charred, turning over once. While vegetables are grilling, add pasta to boiling water and cook as label directs. As vegetables are done grilling, transfer to cutting board and coarsely chop.
4. Step 4Reserve 1/4 cup pasta cooking water. Drain pasta. Return pasta and cooking water to saucepot; stir in tomatoes, grilled vegetables, and 1/3 cup Romano. Serve with additional Romano.