We spent the evenings this weekend catching up on Game of Thrones and I’m sad to say we have hit the finale of season 4 and I’m really sad that we won’t be getting a new season until next April. NEXT APRIL. That’s 9 months. I really hope filming goes faster than they anticipate and we get a new season for Christmas! Best Christmas present, ever! Oh, and let’s talk about Jon Snow aka Kit Harington. Since his role has gotten bigger and bigger in the show, I’m becoming increasingly attracted to him and I hope when we go to London this fall, I just happen to run into him slash fall into his arms…I mean….
Oh!! Speaking of this fall….Olivia Pope and Fitz are backkkkk. I’m so stoked. It’s been forever since I watched the last season so I’m probably going to have to rewatch it but so the main reason why I’m bringing this up is because this past weekend, I went to get Olivia Pope’s wine glass. Have you see her in the show with it? When she’s home, she’s always drinking red wine out of this HUUUUGE goblet and I’ve always loved wine glasses that are goblet sized. Makes me feel more posh. I didn’t realize they were just Crate & Barrel wine glasses. They’re finally back in stock and I scooped two up!
You would think that being a food blogger, it’s way easy to have dinner and you always have “the best” dishes to eat. Right? Wrong. Even though I pretty much cook my heart out all the time, dinners are always so hard for me. We get home from work and I seriously just want to collapse on the couch and watch
Jon Snow tv all night. But then there’s the problem where take-out and fast food catch up to you pretty fast so then there’s the other best option in the summer time: grill all the things. Yes, veggies…throw ’em on the grill…then whip up some pasta, drizzle some olive oil and lemon juice on it and bam, you’ve got yourself a dinner. That’s basically how this dish came to be. Maybe I should re-title it, “throw it on the grill pasta” but then I don’t want you to think you throw the pasta on the grill too…so let’s just keep the name as is.
Grilled Asparagus and Zucchini Pasta
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 1/2 cups dried rotini pasta
- Juice of 2 lemons
- 1/2 cup of olive oil
- 1 bunch of asparagus
- 2 medium zucchinis sliced in half
- Vegetable oil for brushing
- Salt and pepper, to taste
- Bring a large pot of water to a boil and cook pasta according to the package. Once pasta is done cooking, drain well and place in a large glass bowl.
- In a measuring cup, whisk together lemon and olive oil. Set aside.
- Turn on grill to high and brush asparagus and zucchinis with vegetable oil. Sprinkle salt and pepper on the vegetables then place on the grill.
- Grill until vegetables are tender and have grill marks. They shouldn't take very long, 7 minutes at the most.
- Once veggies are done, let cool enough to touch then cut asparagus into 1-inch long pieces and slice zucchinis into half-moons.
- Add veggies to the glass bowl, pour olive oil mixture on top and toss well to coat. Add more salt and pepper, if desired.