Pasta Verdure Mista alla griglia

Writer: Christina Galt

 

Pasta Verdure Mista alla griglia

Writer: Christina Galt

Pasta Verdure Mista alla griglia

Print Recipe
Course: Main Dishes
Cuisine: Indian

Ingredients

Vegetable broth

  • 2 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 large Spanish onion, chopped
  • 3 cloves of garlic, smashed
  • 2 quarts water
  • 3 sprigs thyme
  • 2 bay leaves
  • 1/4 stalk of lemon grass
  • 1/2 oz ginger, roughly chopped

Grilled Vegetables

  • 1 zucchini, thinly sliced, lengthwise
  • 1 yellow squash, thinly sliced
  • 1 small eggplant, peeled and thinly sliced
  • 4 tomatoes, halved
  • pinenuts
  • olive oil
  • fresh basil
  • salt & pepper

Instructions

Vegetable broth

  • Saute carrots, celery, onion, and garlic. Add water, herbs, and ginger. Simmer ½ hour. Strain and reserve broth. Discard vegetables.

Grilled Vegetables

  • Slice vegetables. Brush vegetables with olive oil. Season with salt and pepper. Grill over charcoal (if possible) for 3-4 minutes. Cool and cut into strips.
  • Toast pinenuts for 7 minutes at 350º F and set aside.
  • Prepare pasta. Combine with ½ cup vegetable broth per serving with vegetables, fresh basil and season with salt and pepper. Sprinkle pasta with toasted pinenuts.  

Notes

This recipe appeared in the 2022 Winter issue of Cape Cod HOME. Recipe from DeMarco's Restaurant on Nantucket. 
 
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Christina Galt

Christina Galt is the Digital Editor at Cape Cod Life Publications. Born and raised on the Cape, Christina has always had a love for the ocean and everything "Cape Cod." She found herself the perfect home away from home at the University of Rhode Island and double majored in Sociology and Gender & Women’s Studies. After graduating, Christina came back to the Cape and started her journey at Cape Cod Life. She spends most of her free time with her family, especially her chocolate lab Sadie, and enjoys spending summers on her family’s boat.