Grilled Summer Vegetable Pasta
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 4
  • 2 ears corn, shucked
  • 1 pint grape or cherry tomatoes
  • 1 red pepper, diced
  • 1 green zucchini, diced
  • 1 yellow squash, diced
  • 1 red onion, diced
  • 1 tablespoon minced garlic (2-3 garlic cloves)
  • 1 lemon, cut in half
  • 1 box spaghetti
  • Handful of parsley, chopped
  • 4 basil leaves, chopped (can add more if you would like)
  • Salt and pepper to taste
  • Grated parmesan cheese
  • 3 tablespoons olive oil
  • 2 cups pasta water
  1. Turn your grill to medium heat.
  2. Place corn and halved lemon directly on grill and grill on all sides until lightly charred. Remove and let cool.
  3. Line a baking sheet with aluminum foil and place the tomatoes, chopped red pepper, zucchini and onion on it. Drizzle with olive and sprinkle salt and pepper and garlic on top of it - use your hand to evenly coat all the veggies. Place baking sheet on grill and toss veggies a few times until they are softened and lightly charred. Don't forget to use an oven mit to remove the baking sheet from the grill!
  4. While veggies are grilling and cooling, bring a pot of water to a boil, add a tablespoon of salt and cook pasta according to package directions. Before draining the pasta reserve about 2 cups of the pasta water.
  5. Add pasta back into the pan you boiled it in and add the vegetables, corn (cut off the kernals), the juice from the grilled lemons, parsley, basil, a few pinches of salt and pepper and half of the pasta water. Toss and see if it seems too dry - if so, add more pasta water. Taste and add more salt and pepper as needed. Serve and top with lots of grated parmesan cheese.
Recipe by Stuck On Sweet at