This delightful grilled vegetable pasta with cumin is a perfect blend of smoky, charred vegetables and a zesty, aromatic dressing. The combination of grilled eggplant, zucchini, and red bell pepper tossed with penne rigate creates a hearty yet fresh meal, ideal for any day of the week.
Photos of Grilled-Vegetable Pasta with Cumin Recipe
When preparing this recipe, be mindful of the eggplant, zucchini, and red bell pepper, which might not be staples in every home. Additionally, ground cumin and lemon zest may require a special trip to the supermarket. Fresh parsley will add a burst of flavor, but ensure it's genuinely fresh for the best results.
Ingredients for Grilled Vegetable Pasta with Cumin
Eggplant: A versatile vegetable with a rich, meaty texture when grilled.
Zucchini: A tender summer squash that grills beautifully.
Red bell pepper: Adds a sweet, slightly smoky flavor when grilled.
Garlic: Provides a robust, aromatic foundation for the dish.
Olive oil: Essential for grilling and creating the lemon-cumin dressing.
Salt: Enhances and balances the flavors of the dish.
Black pepper: Adds mild heat and depth to the flavor profile.
Lemon zest: Brings a bright, citrusy note to the dressing.
Lemon juice: Adds tanginess and freshness to the dish.
Parsley: Fresh herb that adds color and a burst of flavor.
Ground cumin: Provides a warm, earthy undertone to the dressing.
Penne rigate: The pasta base that holds up well to the grilled vegetables.
Parmesan cheese: Adds a salty, nutty finish to the pasta.
One reader, Alley Corbin says:
This grilled-vegetable pasta with cumin recipe is a delightful blend of flavors. The smoky grilled veggies paired with the zesty lemon and aromatic cumin create a refreshing and satisfying dish. Perfect for a light, healthy meal that doesn't compromise on taste. Highly recommend!
Techniques Required for Making Grilled Vegetable Pasta with Cumin
How to light the grill or heat the broiler: Ensure you know how to safely ignite your grill or broiler, following the manufacturer's instructions. How to toss vegetables: Combine the vegetables with oil and seasonings in a bowl, mixing thoroughly to coat evenly. How to whisk: Use a whisk to blend ingredients until smooth and well combined. How to cook pasta: Boil salted water, add pasta, and cook until al dente, following package instructions. How to reserve pasta water: Before draining the pasta, scoop out some of the cooking water to use later. How to drain pasta: Pour the pasta into a colander to remove the cooking water. How to zest a lemon: Use a zester or fine grater to remove the outer yellow layer of the lemon peel. How to chop parsley: Use a sharp knife to finely chop the parsley leaves.
How To Make Grilled-Vegetable Pasta with Cumin
Transform grilled veggies into a tasty vegetable pasta for added smoky hints. It’s made with zucchini, eggplant, and bell pepper for a summer dish.
Serves:
Ingredients
- 1small eggplant,(about 1 lb)
- 2small zucchini
- 1red bell pepper
- 1clovegarlic
- 6tbspolive oil
- ¾tspsalt
- ¼tspfresh ground black pepper
- ¼tsplemon zest,grated
- 4tsplemon juice
- 3tbspfresh parsley,chopped
- ¾tspground cumin
- ¾lbpenne rigate
- ½⅛parmesan cheese,grated
Instructions
-
Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper.
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In a small glass or stainless-steel bowl, whisk together the remaining olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining salt and pepper.
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In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes until just done. Reserve about 3 tablespoons of the pasta water.
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Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry.
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Serve topped with some Parmesan cheese and pass additional Parmesan at the table. Enjoy!
Recipe Notes
If using the broiler, arrange the vegetables in a single layer on 1 large or 2 smaller baking sheets, preferably nonstick. Grill or broil in batches, turning the vegetables once for 10 to 12 minutes until they are tender and lightly browned. Cut the vegetables into 1½-inch pieces.
Nutrition
- Calories: 544.73kcal
- Fat: 22.13g
- Saturated Fat: 3.14g
- Monounsaturated Fat: 15.01g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 74.27g
- Fiber: 7.24g
- Sugar: 8.80g
- Protein: 13.35g
- Sodium: 451.98mg
- Calcium: 49.33mg
- Potassium: 675.69mg
- Iron: 2.28mg
- Vitamin A: 65.94µg
- Vitamin C: 57.00mg
Technique Tip for Perfecting Grilled Vegetable Pasta with Cumin
When grilling the vegetables, make sure to cut them into uniform sizes to ensure even cooking. Additionally, brush them lightly with olive oil to prevent sticking and to enhance their natural flavors.
Time-Saving Tips for Preparing This Grilled Vegetable Pasta Recipe
Pre-chop vegetables: Chop the eggplant, zucchini, and bell pepper in advance and store them in the fridge.
Use a grill pan: If you don't have a grill, a grill pan on the stove works just as well for grilling the vegetables.
Boil pasta ahead: Cook the penne rigate earlier in the day and toss it with a bit of olive oil to prevent sticking.
Make dressing in bulk: Prepare the lemon juice and olive oil dressing in larger quantities and store it for future use.
Pre-grate cheese: Grate the parmesan cheese beforehand and keep it in an airtight container.
Substitute Ingredients For Grilled-Vegetable Pasta with Cumin Recipe
eggplant - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture similar to eggplant and will absorb flavors well.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good replacement for zucchini.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture to red bell peppers.
garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.
lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness and can be used in the same quantity.
lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar acidity and tanginess to lemon juice.
parsley - Substitute with cilantro: Cilantro has a fresh, slightly citrusy flavor that can work well in place of parsley.
ground cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can complement the dish similarly to cumin.
penne rigate - Substitute with fusilli: Fusilli has a similar texture and ability to hold onto sauces, making it a good alternative to penne rigate.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, making it a suitable replacement for Parmesan cheese.
Presentation Tips for Grilled Vegetable Pasta with Cumin
Serve smaller portion sizes: Present the grilled vegetables and penne rigate in a delicate, minimalist portion to highlight the quality and flavors of the dish.
Use decoration: Garnish the plate with a sprinkle of finely chopped fresh parsley and a light dusting of freshly grated parmesan cheese to add color and texture.
Layer the ingredients: Arrange the grilled eggplant, zucchini, and red bell pepper in an artful stack or fan pattern, with the penne rigate nestled beside or underneath to create visual interest.
Highlight the sauce: Drizzle the oil-and-lemon-juice mixture over the top of the dish in a decorative pattern, ensuring it is evenly distributed to enhance both the appearance and flavor.
Add a touch of zest: Place a small, elegant twist of lemon zest on top of the dish to provide a burst of color and a hint of citrus aroma.
Use high-quality tableware: Serve the dish on a pristine white plate with a wide rim to frame the food beautifully and make the colors pop.
Incorporate texture: Add a few crispy parmesan cheese crisps or shards around the plate for an additional layer of texture and sophistication.
Finish with a flourish: Just before serving, lightly sprinkle a pinch of ground cumin over the top to enhance the aroma and provide a final touch of seasoning.
Essential Kitchen Tools for Making Grilled Vegetable Pasta
Grill: Used to cook the eggplant, zucchini, bell pepper, and garlic, giving them a smoky flavor.
Broiler: An alternative to the grill for cooking the vegetables if a grill is not available.
Large shallow bowl: Used to toss the vegetables with olive oil, salt, and pepper before grilling.
Small glass or stainless-steel bowl: Used to whisk together the olive oil, lemon zest, lemon juice, parsley, cumin, salt, and pepper.
Whisk: Used to mix the dressing ingredients thoroughly.
Large pot: Used to boil water and cook the penne rigate.
Colander: Used to drain the cooked pasta.
Measuring spoons: Used to measure out the olive oil, salt, pepper, lemon zest, lemon juice, parsley, and cumin.
Tongs: Used to handle the grilled vegetables.
Garlic press: Used to crush the garlic clove.
Zester: Used to obtain the lemon zest.
Cutting board: Used to chop the vegetables and parsley.
Chef's knife: Used to cut the eggplant, zucchini, bell pepper, and parsley.
Grater: Used to grate the parmesan cheese.
Serving bowl: Used to mix and serve the pasta with the grilled vegetables and dressing.
Storing and Freezing Grilled Vegetable Pasta with Cumin
- To store leftover grilled-vegetable pasta, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, add a splash of water or olive oil to the pasta to help restore moisture and prevent it from drying out. Reheat in the microwave or on the stovetop until heated through.
- For longer storage, you can freeze the grilled-vegetable pasta. Place the cooled pasta in a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date and contents for easy identification. Frozen pasta can be stored for up to 2-3 months.
- To thaw frozen pasta, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting.
- When reheating frozen pasta, add a little water or olive oil to the dish to help rehydrate the pasta and prevent it from drying out. Heat it in the microwave or on the stovetop until it's heated through and the vegetables are warm.
- Keep in mind that the texture of the vegetables may change slightly after freezing and thawing, as they may become softer. However, the flavors of the grilled-vegetable pasta will still be delicious.
How To Reheat Leftover Grilled Vegetable Pasta
To reheat leftover grilled-vegetable pasta with cumin, start by placing the desired portion in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the pasta from drying out during the reheating process. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through and steaming.
For a more delicious and fresh-tasting result, reheat the pasta in a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat over medium heat. Add the leftover pasta and vegetables to the skillet and toss gently to coat with the oil or butter. Cook, stirring occasionally, for 3-5 minutes or until the pasta is heated through and the vegetables are warmed and slightly crispy.
If you prefer a creamier texture, you can also reheat the pasta in a saucepan on the stovetop. Add a splash of pasta water, cream, or milk to the saucepan along with the leftover pasta and vegetables. Heat over medium heat, stirring gently, until the pasta is heated through and the sauce is warm and creamy. If the sauce becomes too thick, add a little more liquid until you reach the desired consistency.
For a crispy twist, reheat the leftover pasta in the oven. Preheat the oven to 350°F (175°C). Spread the pasta and vegetables evenly in a baking dish and drizzle with a little olive oil. Cover the dish with foil and bake for 10-15 minutes, or until the pasta is heated through. Remove the foil and sprinkle some grated Parmesan cheese over the top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Interesting Fact About Grilled Vegetable Pasta with Cumin
A random fact about this recipe is that cumin adds a unique earthy and warm flavor to the grilled vegetables, making this pasta dish stand out from traditional Italian pasta recipes.
Is Making Grilled Vegetable Pasta at Home Cost-Effective?
This grilled-vegetable pasta with cumin recipe is quite cost-effective for a household. The main ingredients like eggplant, zucchini, and penne rigate are affordable and widely available. The use of olive oil and parmesan cheese adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people is around $15-$20 USD. Overall Verdict: 8/10.
Is This Grilled Vegetable Pasta Healthy?
The grilled-vegetable pasta with cumin recipe is a relatively healthy dish, as it incorporates a variety of nutritious ingredients:
- Eggplant, zucchini, and bell pepper are all low in calories and high in fiber, vitamins, and minerals
- Olive oil is a healthy source of monounsaturated fats
- Garlic has potential health benefits, such as boosting the immune system and reducing inflammation
- Lemon juice and zest add flavor and vitamin C
- Parsley is a good source of antioxidants and vitamins
- Whole wheat penne rigate can be used to increase the fiber content
However, there are a few aspects that could be improved to make the dish even healthier:
- The recipe calls for a significant amount of olive oil (6 tbsp), which can add up in calories. Reducing the amount of oil or using a cooking spray for grilling the vegetables could help lower the calorie content
- Parmesan cheese, while tasty, is high in saturated fat and sodium. Using a smaller amount or opting for a low-fat version could be beneficial
- Adding more vegetables, such as cherry tomatoes or spinach, can increase the nutrient density of the dish
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Use whole wheat penne rigate to boost the fiber content and provide more complex carbohydrates
- Add a lean protein source, such as grilled chicken or shrimp, to make the dish more balanced and satisfying
- Incorporate additional herbs and spices, like basil or red pepper flakes, to increase the flavor without relying on excessive amounts of salt or cheese
- Serve the pasta with a side salad to add more vegetables and create a well-rounded meal
Editor's Opinion on This Grilled Vegetable Pasta Dish
This grilled-vegetable pasta with cumin recipe is a delightful fusion of smoky, fresh, and zesty flavors. The grilling of eggplant, zucchini, and bell pepper adds a wonderful char and depth, while the cumin introduces a warm, earthy note. The lemon zest and juice provide a bright, tangy contrast, perfectly balanced by the fresh parsley. Tossing the pasta with reserved pasta water ensures a cohesive, silky texture. Topped with parmesan, this dish is both comforting and sophisticated, making it an excellent choice for a summer meal or a light dinner.
Enhance Your Grilled-Vegetable Pasta with Cumin Recipe with These Unique Side Dishes:
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Why trust this Grilled-Vegetable Pasta with Cumin Recipe:
This recipe combines the smoky flavors of grilled vegetables with the zesty notes of lemon juice and lemon zest. The addition of ground cumin adds a unique twist, making it stand out from typical pasta dishes. Using fresh ingredients like parsley and garlic ensures a vibrant and aromatic meal. The balance of olive oil and parmesan cheese creates a rich and satisfying finish. Trust this recipe for its harmonious blend of flavors and straightforward instructions, perfect for both novice and experienced cooks.
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