This recipe is a continuation of my journey to make more interesting recipes on the grill. The veggies in this pasta are all grilled before they are tossed with the other ingredients. It was a nice, colorful summer dish.
Recipe from How Sweet Eats.
Other Grilling Wednesday Posts: Bean and Squash Burgers, Halloumi & Asparagus Skewers with Orange Sauce and Grilled Barbeque Onion and Smoked Gouda Quesadillas.
-1 pound whole wheat fettuccine
-4 large ears of corn
-3 vine tomatoes, cut in half
-1 green pepper, seeded and sliced
-1/4 cup + 3-4 tablespoons olive oil
-1/4 cup parmesan cheese
-salt and pepper
|Remove the corn from it's husk, brush with olive oil and season with salt and pepper.|
|I created loose packets out of foil.|
Grill on high for 5 minutes on each side.
|Dice the tomatoes, the pepper and then slice the corn off the cob.|
Mix with the fettuccine and the 1/4 cups of olive oil and parm.
This recipe was enjoyable. The grilled veggies were good, but the grilled flavor wasn't too distinct -- I think we could have left the corn grill a little longer than we did. Our corn had a slight char on it, but we could have achieved more. Overall, I thought that the light flavors in this as well as the color made it an excellent recipe for summer.