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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A delicious, totally vegan main dish. You grill the vegetables in large pieces and then chop and toss with the pasta. Ingredients:
1/2 cup small fresh basil leaf |
1/4 cup pine nuts or 1/4 cup sliced almonds, toasted |
1 -2 garlic clove, minced |
1 jalapeno pepper, seeded and minced |
2 teaspoons finely shredded lemon peel |
6 ounces spaghetti |
1/4 cup olive oil |
1/4 cup lemon juice |
1/2 teaspoon sea salt |
2 leeks or 2 vidalia onions |
1 zucchini |
2 medium tomatoes, sliced 3/4 inch thick |
Directions:
1. In a bowl, combine basil, nuts, garlic and jalapeno pepper and lemon peel and set aside.
2. Prepare the spaghetti according to the package. Drain, toss with olive oil, lemon juice, and salt. Cover and keep warm.
3. Meanwhile, prepare vegetables. If using leeks, trim the root and tough green leaves, halve the leeks lengthwise, and wash thoroughly. If using onions, cut into 3/4 inch slices. Cut the Zucchini into halves lengthwise, Brush vegetables with olive oil.
4. Heat a nonstick well seasoned grill pan (I prefer using my George Foreman). If using a stove top grill, heat over medium heat until hot. Add half the zucchini, onion and tomatoes to grill pan. Grill about 5 minutes on each side until brown and tender. Repeat with remaining vegetables.
5. If using a George Foreman type grill, Preheat. Grill zuchini and Onion together for 4 to 5 minutes, Grill tomatoes for 2 to 3 minutes.
6. Cut vegetables into bite sized chunks. Swirl pasta into a large nest on a serving plate. Transfer the vegetables onto the pasta nest. Top with the basil/nut/spice mixture and serve.
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