Main Dish Recipes

Party Pasta with Provolone and Grilled Vegetables
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Ingredients
  • 2 medium portabello mushrooms (cleaned and stems removed)
  • 1 medium zucchini (halved and scored)
  • 1 small Japanese eggplant (halved and scored)
  • 2 tablespoons Swiss Valley Farms butter (melted)
  • salt & freshly ground black pepper
  • 1/2 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 8 ounces cavatappi or rotini pasta
  • 2 ounces (1/2 cup) Parmesan cheese (grated)
  • 2 cups lightly packed arugula or spinach leaves (coarsely chopped and divided)
  • 3 tablespoon olive oil
  • 2 cloves garlic (chopped)
  • 4 ounces (1 cup) smoked or regular provolone cheese (cut into 1/2-inch cubes)
  • Grated Parmesan cheese


Directions
Brush mushrooms, zucchini and eggplant with melted butter. Season with salt and freshly ground pepper. Grill or broil vegetables until almost tender, about 8 minutes, turning once. Remove from grill. Cool slightly and coarsely chop. Set aside. Pour 1/2 cup boiling water in small bowl and soak tomatoes. Let stand 10 minutes, drain. Cook pasta in boiling, salted water according to package directions. To make pesto mixture, place Parmesan, sun-dried tomatoes, 1/2 cup arugula, oil and garlic in food processor. Process until chopped. In large bowl, place pesto mixture and chopped vegetables. Drain cooked pasta and add to bowl with provolone and remaining arugula. Toss gently to combine ingredients. Serve with additional Parmesan. Makes 6 servings
Main Dish Recipes

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