Grilled Asparagus and Zucchini Pasta
A quick and easy pasta for summertime dinners!
Servings: 2
Equipment
Ingredients
- 2 ½ cups (150 g) dried rotini pasta
- Juice of 2 lemons
- ½ cup (118 ml) of olive oil
- 1 bunch of asparagus
- 2 medium zucchinis sliced in half
- Vegetable oil for brushing
- Salt and pepper to taste
Instructions
- 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.2 1/2 cups dried rotini pasta
- In a measuring cup, whisk together lemon and olive oil. Set aside.Juice of 2 lemons, 1/2 cup of olive oil
- 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.1 bunch of asparagus, 2 medium zucchinis, Vegetable oil for brushing, Salt and pepper
- 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.
Nutrition
Serving: 1 bowl | Calories: 791 kcal | Carbohydrates: 62 g | Protein: 12 g | Fat: 56 g | Saturated Fat: 8 g | Sodium: 21 mg | Potassium: 696 mg | Fiber: 5 g | Sugar: 7 g
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