Grilled Vegetable & Prosciutto Pasta is not just a meal; it’s a culinary hug. Imagine al dente pasta tangled with smoky grilled vegetables and salty prosciutto, all drizzled with a hint of olive oil that dances on your palate. Mediterranean Greek Potatoes The aroma wafting through your kitchen will have even the pickiest eaters begging for more, while the vibrant colors make it feel like a festival on your plate.
This dish holds a special place in my heart. I vividly remember the summer barbecue where I first threw this together, juggling flaming veggies and trying to keep my aunt from stealing the prosciutto! It was chaos, but oh, what delicious chaos! Perfect for family dinners or casual gatherings, this recipe promises an explosion of flavor that will leave everyone asking for seconds. For more inspiration, check out this Baked Ravioli recipe.
Why You'll Love This Recipe
- This easy Grilled Vegetable & Prosciutto Pasta is packed with flavor and makes weeknight dinners a breeze
- You can customize it by using whatever vegetables you have on hand
- The gorgeous colors and textures brighten up any table, making it perfect for entertaining or family meals
- Versatile enough for any occasion, you can serve it warm or cold as a delightful pasta salad
My friends still talk about that day, raving over how they couldn’t believe I whipped up such magic in under an hour.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pasta: Choose any shape you love—penne or fusilli work wonderfully for holding onto those scrumptious flavors.
- Prosciutto: This salty goodness adds a savory punch; look for thinly sliced pieces at your local deli.
- Bell Peppers: Red, yellow, or green—pick your favorites! Sweet bell peppers bring color and crunch to the dish. For more inspiration, check out this Stuffed Pepper Casserole recipe.
- Zucchini: Opt for firm zucchinis to avoid excess moisture; they grill beautifully and add texture.
- Cherry Tomatoes: These little gems burst with sweetness when roasted; they are like nature’s candy! Roasted Asparagus with Goat Cheese.
- Olive Oil: A drizzle enhances flavors; choose extra virgin for its robust taste.
- Fresh Basil: This aromatic herb elevates the dish with its fragrant notes; always use fresh if possible! Cabbage Salad with Gorgonzola.
- Parmesan Cheese: Grate it fresh for maximum flavor—an absolute must for that cheesy finish!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Veggies: Wash and slice your bell peppers and zucchini into bite-sized pieces. Halve the cherry tomatoes so their sweetness shines through during grilling.
Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente—about 8-10 minutes should do!
Grill Those Veggies!: Preheat your grill or grill pan over medium-high heat. Toss vegetables in olive oil and season with salt and pepper before grilling them until tender and charred—roughly 5-7 minutes.
Crisp Up the Prosciutto: In a separate pan over medium heat, cook prosciutto until crispy. This usually takes about 3-4 minutes. Set aside once done.
Combine Everything!: In a large bowl, combine drained pasta, grilled veggies, crispy prosciutto, chopped basil, and another drizzle of olive oil. Toss well to mix all those glorious flavors together.
Add Finishing Touches!: Serve immediately topped with freshly grated Parmesan cheese and extra basil if desired. Creamy Garlic Brussels Sprouts Enjoy every last flavorful bite!
This Grilled Vegetable & Prosciutto Pasta is not just a feast for the stomach but also for the eyes! A colorful array awaits you at the dinner table—so go ahead, dig in!
You Must Know
- Grilled Vegetable & Prosciutto Pasta is a delightful blend of flavors that dances in your mouth
- The vibrant vegetables add texture and color, while the prosciutto brings a savory touch
- This dish is not only easy to make but also perfect for impressing guests
Perfecting the Cooking Process
Start by grilling the vegetables first to enhance their flavor, then cook pasta while the prosciutto crisps up in the pan. This order ensures everything comes together perfectly without overcooking any ingredients.
Add Your Touch
Feel free to swap out veggies based on the season or what you have at home. A sprinkle of feta or a dash of chili flakes could also elevate your dish with some extra zing.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove or microwave until heated through, ensuring the pasta doesn’t dry out.
Chef's Helpful Tips
- Use fresh herbs like basil or parsley to brighten flavors
- Avoid overcooking vegetables; they should be tender yet crisp
- For extra richness, drizzle with olive oil just before serving
Sometimes I recall that summer BBQ where my friends devoured this dish within minutes. Their laughter and compliments made me realize how simple ingredients can create unforgettable moments.
FAQ
Can I use other meats instead of prosciutto?
Yes, you can substitute with bacon, salami, or even grilled chicken for variety.
What vegetables work best for grilling?
Zucchini, bell peppers, and eggplant are excellent choices that hold their shape beautifully.
Is this pasta dish suitable for meal prep?
Absolutely! It stores well and tastes even better after flavors meld overnight.
Grilled Vegetable & Prosciutto Pasta
- Total Time: 35 minutes
- Yield: Serves 4
Description
Grilled Vegetable & Prosciutto Pasta is a vibrant and flavorful dish that brings together al dente pasta, smoky grilled vegetables, and crispy prosciutto. Drizzled with olive oil and topped with fresh basil and Parmesan cheese, this recipe is perfect for weeknight dinners or entertaining guests. With customizable ingredients, it’s a dish that guarantees satisfaction and leaves everyone asking for seconds.
Ingredients
- 8 oz pasta (penne or fusilli)
- 4 oz prosciutto (thinly sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 medium zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped)
- 1/4 cup Parmesan cheese (grated)
Instructions
- Prep the vegetables: Wash and slice bell peppers and zucchini; halve cherry tomatoes.
- Cook the pasta: Boil salted water, add pasta, and cook until al dente (8-10 minutes). Drain.
- Grill the veggies: Preheat grill to medium-high. Toss vegetables in olive oil, season with salt and pepper, and grill for 5-7 minutes until tender.
- Crisp the prosciutto: Cook prosciutto in a pan over medium heat until crispy (about 3-4 minutes).
- Combine: In a large bowl, mix drained pasta, grilled veggies, crispy prosciutto, chopped basil, and another drizzle of olive oil.
- Serve: Top with freshly grated Parmesan cheese and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg
