It may not look like much, but this pasta is one of the best dishes I've made all week. And that is a week that included grilled ribeye and chicken stuffed with fresh spinach and tomato basil feta cheese.
My 6 year old often turns his nose up at my cooking, and tonight after dinner, he said, "thank you mom; that was delightful." Delightful! What a great word from a 6 year old. Especially when I'm so used to hearing, "ewww, that was yucky." So, I'm officially naming this the "delightful summer pasta." I made up the recipe several years ago, but tonight it was better than ever because I grilled the veges instead of sauteing them. Here's the recipe...
Cook angel hair pasta according to directions.
In the meantime, cut up summer veges of your choice. I used tomatoes, zucchini, squash and onion.
Sprinkle the veges with salt, pepper, a tiny bit of Greek seasoning and olive oil.
Put the veges in a pan made for the grill, and set over the grill on high.
When pasta is done, drizzle with olive oil and a little balsamic vinegar.
When veges begin to soften, some of them color a bit and the skin of the tomatoes are blistered, remove from heat and add to pasta.
Sprinkle with feta (I used the kind that has basil and tomato). Serve warm.