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Grilled Farmers’ Market Pasta

photo: Scott Phillips

Servings: 4 to 6

A colorful mix of garden-fresh vegetables gets a simple treatment (a toss with garlic, basil, and cheese) after grilling to let their flavors shine.


8 scallions, trimmed

  • 2 orange, yellow, or red bell peppers, quartered lengthwise, stemmed, and seeded
  • 2 medium beefsteak tomatoes, cored
  • 1 medium bulb fennel, trimmed and sliced lengthwise through the core about 1/4 inch thick
  • 1 medium yellow squash, trimmed and sliced lengthwise about 1/4 inch thick
  • 1 medium zucchini, trimmed and sliced lengthwise about 1/4 inch thick
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 medium cloves garlic, finely chopped
  • 8 oz. short pasta, such as farfalle or penne
  • 2 Tbs. fresh lemon juice; more as needed
  • 1 cup thinly sliced fresh basil; more for serving
  • 6 oz. ricotta salata, crumbled or coarsely grated, or cubed mozzarella (about 2 cups)

Nutritional Information

  • Nutritional Sample Size based on 6 servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 690
  • Carbohydrates (g): 40
  • Fiber (g): 5
  • Sugar (g): 6
  • Protein (g): 13


  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire.
  • Put the vegetables in a large bowl. Toss with the oil, and season with salt and pepper. Grill, flipping all but the tomatoes occasionally and removing the vegetables as they are done, until tender with grill marks, 10 to 25 minutes.
  • Bring a large pot of well-salted water to a boil.
  • When just cool enough to handle, cut the fennel into 1/4-inch dice. Cut the rest of the vegetables into bite-size pieces. (The skin of the tomato may come off, which is fine; discard it.)
  • Put the garlic in the large bowl, then scrape the vegetables and any juice into the bowl.
  • Cook the pasta according to package directions until al dente. Drain and add to the bowl. Add the lemon juice, basil, and half of the cheese, and toss well. if necessary, moisten with a good drizzle of olive oil. Season to taste with salt, pepper, and lemon juice, and serve topped with the rest of the cheese and more basil, if you like.


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