Pasta Primavera with Olive Oil and Balsamic Vinegar

This week's Carnival of the Recipes asks us to submit some kind of restricted diet dish.

This one falls under vegetarian and low fat categories, so I guess it will do.

I had a couple of pepper halves that I had grilled outside a day or two ago, and at a roadside stand, I picked up some yellow squash.

I have a Circulon frying pan, one that leaves lovely grill marks.  I oiled it with olive oil and grilled the squash, with a bit of salt and pepper.  Then I reheated the green and red pepper halves.  Meanwhile, I'd boiled some salt water and was boiling some tagliatelle.

When the pasta was done, I cut up the vegetables, put the pasta in a bowl, topped it with the vegetables, and drizzled the whole thing with olive oil and a bit of balsamic vinegar.

The vinegar gave the bland vegetables a bit of tang.  And of course, I topped it with some Reggiano Parmigiano before eating it.  With a glass of wine.

It doesn't get much healthier than that.

(Though I'd bet it would taste good with some chopped black olives and fresh basil added in.  Next time.)

Comments

[Joan]

It looks scrumptious.

[Intlxpatr]

Looks fabulous, and I think calamata olives and some fresh basil and maybe a sprinkle of those red pepper flakes? I love your pan! I might need one of those.

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that is very delicious..