🛒Ingredients
- 12 oz whole wheat spaghetti
- 1 large zucchini, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 pint cherry tomatoes, halved
- 1 red onion, sliced into rings
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 lemon, juiced and zested
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Optional: crushed red pepper flakes for garnish
🔧Kitchen Tools Needed
- Large pot
- Grill or grill pan
- Grill basket
- Large bowl
- Tongs
- Zester
📝Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Cook the whole wheat spaghetti according to the package instructions. Drain and set aside.
- 3
In a large bowl, toss the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, pepper, garlic powder, and Italian herbs.
- 4
Place the vegetables in a grill basket or on a grill pan. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
- 5
In a large serving bowl, combine the cooked spaghetti with the grilled vegetables.
- 6
Drizzle the remaining tablespoon of olive oil, lemon juice, and lemon zest over the pasta and vegetables. Toss well to combine.
- 7
Add the chopped basil and grated Parmesan cheese, gently tossing to incorporate.
- 8
Season with additional salt, pepper, and optional red pepper flakes to taste.
- 9
Serve immediately, garnished with extra basil or Parmesan if desired.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute whole wheat spaghetti with any pasta of your choice, such as penne or fettuccine.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a vegan cheese alternative.
