Grilled Pasta Primavera

Pasta Primavera, or “Springtime Pasta” in Italian, is a classic. My take throws some of those veggies on the grill, contrasting the grassy flavors with the roasted grilled flavors (something I discuss in my new book). An upgrade from pasta salad, this recipe is easy, versatile, and in 30 minutes, your new weeknight pasta. Let’s make Grilled Pasta Primavera!

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5 from 3 votes

Grilled Pasta Primavera

Pasta Primavera, on the grill
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Author Jim

Ingredients

  • 1 pound short cut pasta
  • 1 pound asparagus, cut into 1" pieces
  • 1 bell pepper, cut into 1" pieces
  • 3 cups arugula
  • 1 cup cherry tomatoes
  • 1 shallot (sliced)
  • 1/2 Cup pancetta, diced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan cheese
  • 1 pound cooked shrimp (peeled deveined deshelled)

Instructions

  • Cook pasta according to package directions, minus 2 minutes. Turn grill on medium heat to preheat.
  • Prepare asparagus, red pepper, and shallot, and combine with tomatoes, salt, pepper, and olive oil. Grill on a grill pan or cast iron pan for 10-12 minutes or until soft.
  • In another very large pan over low heat, sweat pancetta until rendered, 10-12 minutes. Toss in shrimp for the final minute to warm.
  • Once veggies are cooked and pancetta rendered, combine pasta, shrimp, veggies, and arugula into large pan. Cook for 1-2 minutes to marry flavors over low heat.
  • Serve pasta warm, garnished with the Parmesan cheese.

Video

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Nutrition

Serving: 8People | Calories: 390kcal

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