This simple Blackstone Pasta Primavera is an easy 20 minute recipe cooked entirely on your griddle and is loaded with fresh vegetables, lemon butter sauce, basil and Parmesan for amazing flavors in a healthy vegetarian dinner.
Prep Time
10minutes mins
Cook Time
10minutes mins
Total Time
20minutes mins
Cuisine: ItalianKeyword: blackstone griddle pasta, blackstone pasta primavera, blackstone pasta recipe, pasta primavera recipes
Servings: 3 -4
Calories: 288kcal
Equipment
Blackstone Large Burger Spatula
Blackstone 22″ Tabletop Griddle with Griddle Hood and Stand
Microplane Zester Grater
1/4 Size x 4″ Deep, Stainless Steel Steam Table/Hotel Pan
Ingredients
8 ounces penne uncooked
2 Tablespoons olive oil
1 large carrot ribboned or julienned
1 small zucchini diced
1/2 small sweet yellow onion thinly sliced
1 bell pepper thinly sliced
1 cup cherry tomatoes halved
1 teaspoon dried Italian herbs or herbs de Provence
3 cloves garlic diced
2 Tablespoons butter
1/2 lemon juiced
1/2 cup freshly grated Parmesan
2 Tablespoons fresh basil
salt and pepper to taste
Instructions
Turn one burner on your griddle to high. Add a pan with salted water and cover until it comes to a boil.
While the water is coming to a boil, clean and chop the vegetables.
Once the pasta comes to a boil add the pasta.
While the pasta is boiling, turn a second burner to medium-high heat and sauté the carrots, bell peppers and onions in olive oil with salt and pepper for 2 minutes.
Add the zucchini with Italian seasoning and another drizzle of olive oil and cook for additional 1-2 minutes.
Once the pasta is almost al dente, add the tomatoes, garlic and some butter to the griddle and tossed everything well.
Turn the heat down to low and began scooping the pasta from the water and adding it to the vegetables using a tongs or slotted spoon. Be sure not to drain the pasta well before adding it to the pasta. You want some of the pasta water to come with to help form the starchy sauce.
Work quickly and get the pasta onto the vegetables. Toss well and squeeze a 1/2 lemon over the pasta. Top with fresh basil and grated Parmesan Reggiano.
Turn off the heat on the hotel pan and dump the pasta water out of the pan. Using a large spatula, move the pasta and vegetables back into the hotel pan.
Serve topped with additional Parmesan and enjoy!
Notes
If cooking this Pasta Primavera on the stovetop, cook the vegetables in a large non-stick skillet with the same instructions.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 27g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 357mg | Fiber: 3g | Sugar: 4g
