Veggie Rotini with Grilled Zucchini, Tomatoes and Basil

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This Veggie Rotini with Grilled Zucchini, Tomatoes and Basil is easy to put together and is filled with the fantastic summer flavors only local or home-grown vegetables can produce.

Ingredients

  • 1 1/2 lbs cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced and mashed to a paste with 1 tsp Kosher salt
  • 2 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 lb zucchini, cut into 1/3 in. thick slices
  • 2 Tbsp olive oil
  • 1 lb Hodgson Mill Veggie Rotini Spirals
  • 6 oz Ricotta Salata, or feta cheese, diced
  • 1 1/2 cups basil, fresh leaves, chopped into small pieces

Directions

In a large bowl, toss the tomatoes, onion, garlic paste, vinegar and ¼ cup olive oil together.  Set aside. Toss the zucchini slices with the olive oil in a large bowl.  Heat a large grill pan over medium-high heat and grill the zucchini in batches for 1-2 minutes per side or until crisp tender.  Transfer zucchini to a cutting board to cool.  Once zucchini is cool enough to handle, cut into bite-sized pieces.  Set aside.  Bring a large pot of salted water to a boil and cook pasta until just tender, about 7 minutes.  Drain pasta well and add immediately to tomato mixture.  Toss well and add zucchini, cheese and basil.  Taste and season with salt and pepper as desired.  Serve pasta warm or at room temperature.  Pasta can be made up to four hours in advance, covered and kept at room temperature until ready to serve.  This dish is best eaten the day it’s made. 

 

Adapted from Epicurious.com/Gourmet Magazine



Makes 6 main dish servings or 8 as a side dish Print this Recipe

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