Servings: four to six.
Cooking times will be on the longer side if you’re using a gas grill.
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Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with freshly grated Parmigiano, if you like.
It was good but a fair amount of work for a hot summer afternoon. I added a zucchini to the veg. list which gave it a bit of body and used pine nuts instead of walnuts (I can't eat those). I would cut down on the garlic and possibly add some grilled shrimp or sausage, if I make it again.
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