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5
from 1 vote
Grilled Asparagus and Zucchini Pasta
A quick and easy pasta for summertime dinners!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
2
Author:
Julie Chiou
Equipment
Outdoor grill
Ingredients
1/2
1x
2x
3x
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.
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.
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