Elegant Italian Tomato Basil Pasta with Grilled Vegetables and Balsamic Glaze

Allergens

Gluten (from spaghetti) - Dairy (from Parmesan cheese)

Ingredients

• 12 oz spaghetti
• 4 cups marinara sauce
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, sliced into rounds
• 2 bell peppers, sliced into strips
• 1 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil

Instructions

1. In a large pot, cook the spaghetti according to package directions until al dente. Drain and set aside.
2. In a food processor, combine marinara sauce and basil leaves. Process until well combined and smooth.
3. Toss cooked spaghetti with the basil marinara sauce, stirring in Parmesan cheese. Season with salt and pepper to taste.
4. Preheat a grill or grill pan over medium heat. Toss prepared vegetables with olive oil, salt, and pepper. Grill until tender and slightly charred, about 5 minutes per side for zucchini and bell peppers, and 3 minutes for onion. Remove from heat.
5. In a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer over medium high heat, then reduce heat and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
6. Serve pasta on plates, topping with grilled vegetables and drizzling balsamic glaze. Enjoy!

Chef’s Insight

To enhance the dish's visual appeal, use a variety of colored bell peppers for the grilled vegetables.

Notes

Feel free to add protein, such as grilled chicken or shrimp, for a more filling meal.