Summer Grilled Veggie Pasta Primavera

What you need:

  • 3 small zucchinis, sliced into spears
  • 2 cloves minced garlic
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste
  • Corn on the cob --OR-- 2 cans corn, drained
  • 1 lb. penne pasta
  • 1 cup cherry tomatoes, halved (optional: roast in oven)
  • 2 Tbsp. fresh basil, minced
  • 3/4 cup shredded Parmesan cheese


  1. Toss zucchini with garlic, olive oil, and salt and pepper.
  2. Grill zucchini spears and corn on the cob over medium-high heat until slightly charred. If using canned corn, roast in oven.
  3. Slice zucchini and slice corn off the cob.
  4. Meanwhile, cook pasta in salted boiling water until al dente. Drain.
  5. Toss pasta with zucchini, corn, tomatoes, basil, and Parmesan. Season with salt and pepper to taste.

Recipe from Whole and Heavenly Oven

Posted on Fantastical Sharing of Recipes