Grilled Vegetable & Prosciutto Pasta – A simple spring pasta dish loaded with freshly grilled vegetables and prosciutto dressed with a simple honey and red wine vinaigrette.
I am totally embracing the spring. My fridge is full of fresh veggies. My fruit bowl is full. We are spending more hours outside, than we are inside and my grill is working overtime.
My kids love to eat dinner outdoors. It works in my favor because I can actually get them excited about eating dinner by dangling the idea that it will be served out on the deck. They especially love when I’m grilling because that means they have more play time in the yard. If I’m cooking indoors, they are forced to come in with me (they’re not quite old enough that I feel safe leaving them out alone), so grilling is a win/win for all of us.
If you have a burner on the side of your grill you can even make the pasta out there too. I have one of those, but I actually have never used it. I did run in the house for a quick few minutes to prepare the pasta. I chose the bowties because my kids love them and I thought I’d have a better chance of them eating with a fun shape. Feel free to change it up to whatever shape pasta your family is diggin’.
I got the idea for this recipe by watching Food Network. Giada was making a Penne with Roasted Vegetables & Prosciutto. I adapted it to my own by switching up the veggies and using my grill rather than oven. It’s a very simple recipe but it’s packed with flavor. Also, since I’m not a fan of mustard, I changed around the vinaigrette a bit.
Quick Note: I am a huge fan of prosciutto so I loved the addition of it in this dish. If you aren’t that into it, I think you could toss in some grilled chicken and it would be great too. As a matter of fact, I might try that next.
- 2 carrots sliced lengthwise into quarters
- 2 zucchini sliced lengthwise into quarters
- 1 red onion quartered
- 10 large Brussel Sprouts halved
- 2 garlic cloves peeled
- 2 T olive oil
- 1 tsp salt kosher
- 1/2 tsp black pepper freshly cracked
- 12 oz bowtie pasta or any short pasta
- 4 oz prosciutto
- 1/4 C parmesan cheese shredded
- 2 T red wine vinegar
- 1 T honey
- 1/4 C extra virgin olive oil
- Salt and pepper to taste
Cook pasta according to package instructions. Drain and place in a large bowl.
Preheat grill on medium/high.
Toss carrots, zucchini, red onion and brussel sprouts in a bowl with olive oil, salt and pepper.
Lower heat on grill to medium/low and place vegetables on grill (use a grill basket or mesh pan for any smaller vegetables, to avoid falling through).
Cook vegetables 10-15 minutes, turning occasionally. Add garlic during last 5 minutes of cooking.
Chop grilled vegetables into bite sized pieces and toss in with the pasta.
Smash the garlic with a heavy knife and chop. It should very easy turn to a paste. Add to pasta.
Chop prosciutto and add to pasta bowl as well.
Stir in parmesan cheese.
Toss everything with the vinaigrette and serve with additional parmesan cheese if desired.
Whisk all ingredients together