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.
Enjoy~
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