Grilled Vegetable Gemelli with Creamy Basil Sauce

Grilled Vegetable Gemelli, or 'Gemelli con Verdure alla Griglia' as it's known in Italy, is a delightful celebration of summer vegetables combined with al dente pasta and a rich, creamy sauce. This dish highlights the vibrant flavors of zucchini, yellow squash, bell peppers, and asparagus, each grilled to perfection, bringing out their natural sweetness. The infusion of garlic and red pepper flakes in the sauce adds a gentle warmth, while fresh basil brings a touch of brightness. Traditionally enjoyed during warm-weather gatherings, this pasta dish embodies the spirit of Italian cooking, focusing on fresh, seasonal ingredients. Serve it as a main course for a family dinner or as a stunning centerpiece at a summer barbecue. The creamy sauce complements the grilled vegetables beautifully, making every bite a taste of summer joy.

Ingredients (Makes 4 portions)

Pasta and Vegetables

450 g gemelli or pasta of your choice
2 medium zucchini, ends trimmed and cut into ¼-inch slices lengthwise
2 medium yellow squash, ends trimmed and cut into ¼-inch slices lengthwise
2 medium bell peppers, stemmed, seeded, and cut into 4 flat portions
1 large red onion, cut into ½-inch rounds and skewered horizontally
225 g asparagus, ends trimmed

Sauce

60 ml extra virgin olive oil, divided
1 teaspoon freshly minced garlic (about 1 medium clove)
¼ teaspoon red pepper flakes
120 ml heavy cream
1 tablespoon lemon juice from ½ a lemon
2 tablespoons finely minced fresh basil

For Serving/Garnishing

Grated parmesan cheese, for serving
Kosher salt and freshly ground black pepper

Nutrition Information (per 100g)

Calories: 210
Fat: 9
Protein: 6
Carbohydrates: 28
Fiber: 3

Directions

Cooking the Pasta

1. Cook the gemelli according to package directions in salted boiling water.
2. Drain the pasta, reserving 120 ml of the cooking liquid.

Grilling the Vegetables

3. Light one chimney full of charcoal.
4. Once the charcoal is lit and covered with gray ash, spread it evenly over the grill grate.
5. Place the cooking grate on the grill, cover it, and allow to preheat for 5 minutes.
6. Clean and oil the grilling grate.
7. Brush all vegetables with olive oil and season with salt and pepper.
8. Place the vegetables on the grill and cook until browned on both sides: 2-3 minutes for zucchini, yellow squash, and peppers, and about 5 minutes for onions.

Preparing the Sauce

9. Transfer the grilled vegetables to a cutting board and dice finely.
10. In a small saucepan, combine 1 tablespoon of olive oil, garlic, and red pepper flakes over medium heat.
11. Cook until fragrant and bubbles start to form around the garlic, about 30-60 seconds.
12. Stir in the heavy cream and reserved pasta cooking liquid; heat until warmed through.

Combining the Pasta

13. In a large bowl, toss the cooked pasta with the warm cream sauce.
14. Fold in the diced vegetables and minced basil.

Finishing Touches

15. Season with salt and pepper to taste.

Serving

16. Plate the pasta and generously sprinkle with grated parmesan cheese before serving.

Cookix's Secrets

Alternative Cooking Methods

You can roast the vegetables in the oven if grilling is not an option.

Alternative Proteins

Incorporate grilled chicken or shrimp for added protein.

Cream Sauce Tips

For a lighter sauce, you can substitute half of the heavy cream with vegetable broth.

Flavor Enhancements

Add a splash of white wine to the sauce for deeper flavor.

Grilling Tips

Ensure your grill is hot enough before placing the vegetables to achieve nice grill marks.

Healthier Variations

Use whole wheat pasta for added fiber.

Seasonal Tweaks

In fall, consider adding roasted butternut squash or Brussels sprouts.

Vegetable Variations

Feel free to substitute seasonal vegetables such as eggplant, mushrooms, or cherry tomatoes.