Grilled Zucchini, Summer Squash with Strozzapreti
Grilled squash with Strozzapreti and tossed with a lemon vinaigrette. A light dinner that is quickly put together. Can be served hot or cold.
Servings: 6 people
Calories: 434kcal
Ingredients
For the Lemon Vinaigrette, whisk
- ⅓ cup fresh lemon juice
- 4 Tablespoons extra-virgin olive oil
- 3 teaspoons minced fresh garlic
- 2 Tablespoons minced shallots
- 2 teaspoons fresh oregano
- 2 teaspoons fresh thyme
- 2 teaspoons lemon zest.
Cook
- 17.6 oz. Strozzapreti or 16 oz. pasta of your choice
Grill
- 1 medium zucchini -- sliced in half lengthwise and brushed with olive oil
- 1 medium yellow summer squash -- sliced in half lengthwise and brushed with olive oil
Add to finished dish
- ⅔ cup pitted and sliced kalamata olives
Instructions
- For the vinaigrette, whisk together the lemon juice, shallots, garlic, zest, thyme, oregano, and zest; salt and fresh cracked black pepper to taste.
- Preheat the outdoor grill to medium heat (350). Brush the halved squash with olive oil and place on grill. After a two or three minutes, give them on quarter turn so that they have nice grill marks. Turn over and do the other side. Once they are grilled cut them into half moon slices.
- Cook the pasta according to directions making sure it is al dente. Don't overcook -- it will absorb the vinaigrette.
- In a large serving bowl toss the Strozzapreti, zucchini, yellow summer squash, kalamata olives with the lemon vinaigrette. Taste to make sure if there is enough salt and pepper. Garnish with fresh basil. This dish can be served hot or cold.
Nutrition
Calories: 434kcal | Carbohydrates: 68g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 243mg | Potassium: 402mg | Fiber: 4g | Sugar: 5g | Vitamin A: 233IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 2mg