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Grilled Vegetable Pasta

 

This is an excellent place for a full-bodied white wine with obvious acidity, such as an Italian Pinot Grigio or a Sauvignon Blanc from New Zealand.

Try a wheat beer from Belgium or Germany. 		 
Add the sauce immediately to the noodles when they're still steaming hot, so the heat will thoroughly cook the eggs. The result is one creamy dish!

For the vegetables:

1 red bell pepper
1 bunch asparagus
2 small zucchini, halved
4 plum tomatoes, halved
Extra-virgin olive oil
Kosher salt

For the sauce:

2 eggs, well beaten
1 cup whipping cream
1/2 cup Parmesan cheese
1/2 teaspoon freshly ground black pepper
 
2 tablespoons extra-virgin olive oil
1 shallot, diced
2 cloves garlic, minced
 
1 pound spaghetti


To prepare the vegetables: Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Meanwhile, brush the asparagus, zucchini, and tomatoes with the olive oil and season with salt. Grill over Direct Medium heat for 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill. Take the pepper out of the bag and peel away the charred skin. Cut off the top and remove the seeds. Coarsely chop all the vegetables and set aside.

To make the sauce: In a small bowl mix together the sauce ingredients. Set aside.

In a large sauté pan over medium heat warm the olive oil and sauté the shallot and garlic until tender, about 4 minutes. Add the grilled vegetables and stir to combine.

In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Drain the noodles and transfer to a large serving bowl. Immediately add the sauce to the hot noodles and toss well to coat. Add the grilled vegetables, sautéed shallot and garlic, and toss to combine. Serve immediately and top with additional cheese, if desired.

Makes 4 servings.