A quick, easy and tasty weeknight meal
1 bunch of asparagus, tough ends removed and cut into 2-inch pieces
2 large zucchinis, cut in half length wise and then sliced
1 bell pepper, seeds removed and then cut into 2-inch pieces
1/4 of a large onion, diced
1/4 cup avocado oil (or oil of choice, preferably a high-heat oil)
1 teaspoon dried thyme
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
12 ounces whole wheat spaghetti
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons extra-virgin olive oil
8–9 fresh basil leaves, cut into thin strips
Preheat your grill to medium heat, about 400-425 degrees.
Put all of your cut vegetables into a large bowl and add the avocado oil, thyme, salt and pepper. Toss to evenly coat with the oil and seasonings. Transfer the vegetables to a grill pan. Put the pan directly on the grill grates and close the grill.
Cook until the vegetables are tender and charred, about 20-30 minutes. Toss the vegetables 2-3 times during the grilling time to ensure they grill evenly.
Meanwhile, put your spaghetti in a large pot and fill with water. Add 1 tablespoon salt to the water. Bring to a boil and cook according to package directions. Before you drain the spaghetti, reserve 1 cup of the cooking water (you won’t need quite that much, but it’s better to have too much than not enough). Drain the pasta and do not rinse.
Put the pasta back into the pot and add the olive oil, butter, and a few tablespoons of the pasta water. Stir until the butter is melted.
Add the cooked vegetables to the pot and toss them around so they are evenly incorporated into the pasta (sometimes I use tongs to do this).
Add the parmesan cheese and a few more tablespoons of the cooking water. Add more water if the pasta seems too dry; I usually add about 1/2 cup total. Top with the fresh basil and serve immediately.
Keywords: vegetable pasta