Grilled Vegetable Pasta BBQ
For the
vegetables:
1 red bell pepper
1 bunch asparagus
2 small zucchini, halved
4 plum tomatoes, halved
Extra-virgin olive oil
Kosher salt
To prepare the vegetables: Grill the bell pepper over Direct Medium heat until
evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes.
Remove the pepper from the grill and place in a paper bag; close tightly. Let
stand 10 to 15 minutes to steam off the skins.
Meanwhile, brush the asparagus, zucchini, and tomatoes with
the olive oil and season with salt. Grill over Direct Medium heat for 6 to 8
minutes, turning once halfway through grilling time. Remove from the grill.
Take the pepper out of the bag and peel away the charred
skin. Cut off the top and remove the seeds. Coarsely chop all the vegetables and
set aside.
For the sauce:
2 eggs, well beaten
1 cup whipping cream
1/2 cup Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 shallot, diced
2 cloves garlic, minced
1 pound spaghetti
To make the sauce: In a small bowl mix together the sauce ingredients. Set
aside.
In a large sauté pan over medium heat warm the olive oil and sauté the shallot
and garlic until tender, about 4 minutes. Add the grilled vegetables and stir to
combine.
In a large pot of boiling salted water, cook the spaghetti according to package
directions until al dente. Drain the noodles and transfer to a large serving
bowl. Immediately add the sauce to the hot noodles and toss well to coat. Add
the grilled vegetables, sautéed shallot and garlic, and toss to combine. Serve
immediately and top with additional cheese, if desired.
Makes 4 servings.
