Grilled Asparagus and Zucchini Pasta

You can never have too many main course recipes, so give Grilled Asparagus and Zucchini Pastan a try. For $3.62 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 70g of fat, and a total of 961 calories. This recipe serves 2. If you have asparagus, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. This recipe is liked by 603 foodies and cooks. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a dairy free diet. The Fourth Of July will be even more special with this recipe. It is brought to you by Table for Two Blog. With a spoonacular score of 99%, this dish is tremendous. Similar recipes are Creamy Tomato Zucchini Pasta with Salmon and Asparagus, Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta, and Grilled Asparagus Orzo Pasta.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to a boil and cook pasta according to the package. Once pasta is done cooking, drain well and place in a large glass bowl.In a measuring cup, whisk together lemon and olive oil. Set aside.Turn on grill to high and brush asparagus and zucchinis with vegetable oil. Sprinkle salt and pepper on the vegetables then place on the grill.Grill until vegetables are tender and have grill marks. They shouldn't take very long, 7 minutes at the most.Once veggies are done, let cool enough to touch then cut asparagus into 1-inch long pieces and slice zucchinis into half-moons.Add veggies to the glass bowl, pour olive oil mixture on top and toss well to coat. Add more salt and pepper, if desired.

 

Step by step:

1. Bring a large pot of water to a boil and cook pasta according to the package. Once pasta is done cooking, drain well and place in a large glass bowl.In a measuring cup, whisk together lemon and olive oil. Set aside.Turn on grill to high and brush asparagus and zucchinis with vegetable oil. Sprinkle salt and pepper on the vegetables then place on the grill.Grill until vegetables are tender and have grill marks. They shouldn't take very long, 7 minutes at the most.Once veggies are done, let cool enough to touch then cut asparagus into 1-inch long pieces and slice zucchinis into half-moons.

2. Add veggies to the glass bowl, pour olive oil mixture on top and toss well to coat.

3. Add more salt and pepper, if desired.

Nutrition Information:

covered percent of daily need