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}
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.
Notes
Serve with a crusty loaf of bread and a little butter.