Spaghetti Primavera with Grilled Vegetables
1 zucchini, cut on the diagonal into 1/4-inch slices
1 yellow squash, cut on the diagonal into 1/4-inch slices
1 onion, cut into 1/4-inch slices
Olive oil spray
Salt and freshly ground black pepper
4 ounces spaghetti
2 shallots, finely chopped
2 garlic cloves, finely chopped (use more if you like)
1 tomato, seeded and finely chopped
1 cup stock
1 cup sour cream
8 fresh basil leaves, thinly slivered, plus 4 whole leaves for garnish
Freshly ground black pepper and a pinch of cayenne
Preheat the grill or broiler. Spray the zucchini, squash, and onion slices with oil – or you could also grill them with no oil whatsoever and use some delicious marinade. Season with salt and pepper to taste. Grill them until nicely browned on both sides, 3 to 4 minutes per side. Transfer to a platter.
Cook the pasta in 3 quarts lightly salted, boiling water until al dente, 8 minutes.
Meanwhile saute the shallots and garlic until fragrant but not brown, about 2 minutes. Add the tomato and cook for 1 minute. Thinly slice the grilled vegetables, add them to the pan, and cook for 1 minute.
Add the stock and sour cream. Briskly boil for 5 to 8 minutes, or until well reduced, thickened, and richly flavored. Stir in the basil and pasta and cook until thoroughly heated, 2 minutes, turning with tongs. Correct the seasoning, adding salt and peppers to taste.
Spoon the pasta into bowls – sprinkle with parmesan cheese, if desired.
Makes 4 servings.
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