Parmesan Zucchini Pasta
This Parmesan Zucchini Pasta dish is one of the easiest and most delicious summer pasta meals. It's filling and includes just a few ingredients to make it fast and delicious.
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Servings: 6 large bowls or 8 small bowls
Equipment
- Outdoor Grill or indoor griddle/grill
- Large pot for pasta water
Ingredients
Ingredients for the grilled zucchini
- 2-3 zucchini, sliced lengthwise into 1/2 inch pieces
- 1 Tbsp. extra virgin olive oil
- 1/2 - 3/4 tsp. sea salt
- 1/4-1/2 tsp. fresh cracked black pepper
Ingredients for the pasta
- 1 box or bag Cavatappi pasta or penne
- 1 8 oz. wedge of parmesan cheese, finely grated
- 1/2 cup fresh, chopped basil
- 1/3 cup fresh, chopped parsley
- The grilled zucchini sliced from above cut into quarters
- 2 Tbsp. salted butter
- 2 Tbsp. extra virgin olive oil
- 1 1/2 tsp. sea salt
- 1 tsp. fresh cracked black pepper
- Optional: Sprinkle of red pepper flakes on each plate
- Additional 1/2 tablespoon of sea salt for the pasta water
Instructions
- Heat a large pot of water over medium heat. Sprinkle in the sea salt for thew pasta and when boiling add the pasta noodle. Cook per package directions.
- Slice and season the zucchini and add them to the grill over medium heat. About 350-400. Cook for about 3 minutes per side or until you can see the color change slightly and brown grill marks.
- Remove the zucchini slices from the grill and cut them into fourths.
- When the pasta is done, add it to a large bowl and add the butter and 2 tablespoons of extra virgin olive oil. Mix well with tongs until all the noodles are coated. Then add the parmesan cheese and mix well again.
- Add the zucchini in and toss with the pasta. Add on the fresh herbs, salt and pepper and toss.
- Serve immediately with more salt and pepper as desired and red pepper flakes.