Now matter what time of year it is, pasta is on the menu at least once a week in our house. During the summer months I take away the traditional marinara sauce and meatballs, and replace them with pesto and grilled vegetables. Eating what’s fresh, and in season, is the key to feeding my family for one hundred dollars a month.

Here is my Summer Pasta recipe. I hope you like it.

Easy Pasta Recipes – Simple Summer Pasta with Roasted Vegetables

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Author: Mavis Butterfield

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Ingredients

Scale

1 pound fettuccine noodles {or your favorite pasta}
2 tablespoons pesto
5 tablespoons olive oil
2 cups zucchini chunks
4 Roma type tomatoes, halved
1 small sweet onion, chopped
1/2 teaspoon pepper
1/4 teaspoon salt
2 cloves of garlic, minced
1/4 cup Parmesan cheese {optional}
2 basil leaves, chopped {for garnish}

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Instructions

Cook pasta in boiling water according to the package directions.
While you are waiting for the pasta to cook, toss the zucchini, onions, tomatoes, garlic, and salt and pepper with 3 tablespoons olive oil together in a large bowl until the vegetables are evenly coated.
Cook the vegetables over medium heat in a grill basket on the bbq, until tender.
When the pasta has finished cooking, drain the noodles into a colander and add 2 tablespoons olive oil and 2 tablespoons of pesto and toss until the noodles are coated.
Place pesto covered noodles in a large serving bowl, top with grilled vegetables, and garnish with fresh Parmesan cheese and basil.