| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 378 | 15g | 3g | 54g |
| sugars | fibre | protein | salt |
| 6g | 5g | 12g | 0.20g |
Coming straight out of my lifestyle rooted in Texas, let me present to you the vibrant and savory Wild Thyme and Rosemary Grilled Vegetable Spaghetti, a dish that harmoniously combines the zest of the Southern charm with a novel twist. This fruity dish mirrors my keenness on introducing traditional classics to your taste buds with a creative and refined makeover.
Inspiring a Symphony of Flavors
The Wild Thyme and Rosemary Grilled Vegetable Spaghetti brings out a unique blend of Tex-Mex flavors via its bouquet of grilled vegetables, aromatic herbs and fresh fruits. An ideal ensemble of bell peppers, zucchini, fresh rosemary and thyme partnered with the tang of lemon and cherry tomatoes, creates a truly mesmerizing flavor profile. The use of olive oil not only streaks in a rich texture but also underlines numerous health benefits such as improved heart health, better digestion, and anti-inflammatory properties. The dusting of Parmesan lends it a signature creaminess and complexity.
A Downright Global Wanderer
Perhaps what I cherish the most about this recipe is how it resonates with the multi-faceted culinary traditions of Texas while still managing to sneak in an exciting contrivance. It evokes a resemblance to the classic Italian pasta dishes, like the ever loved Pasta Primavera but with a revitalized approach. This spaghetti goes exceptionally well with more hearty dishes like a roasted delicata squash or a grilled lamb chop to create a balanced meal.
From the heart of Texas to the serene lanes of Italy, let’s embark on an unprecedented gastronomic journey. Cook up, experiment, taste, and savor every moment of this wonderful adventure. Remember, true food delight lies not just in devouring the end product, but cherishing the entire process as well. Happy Cooking!
What You’ll Need
- 12 oz spaghetti
- 2 cups mixed vegetables (bell peppers, zucchini, eggplant, etc)
- 2 cloves of garlic
- 4 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh wild thyme, finely chopped
- 1 cup cherry tomatoes
- Salt and pepper to taste
- 1/4 cup Parmesan cheese
- 1 lemon, juiced
Method
Step One
Take your mixed vegetables and make sure they’re all properly cleaned and cut into even slices. Clean your cherry tomatoes as well.
Step Two
In a large bowl add your vegetables alongside with your finely chopped rosemary and wild thyme. Add the minced cloves of garlic and the olive oil, then season everything with salt and pepper. Toss it all together until the vegetables are fully coated.
Step Three
Heat up your grill to a medium heat and evenly distribute the vegetables across. Grill them for about 5-7 minutes each side or until they’ve gotten a nice char. Once done, transfer them into another bowl.
Step Four
In the meantime, fill a large pot with water and a pinch of salt and put it over high heat. Once the water is boiling, add in the spaghetti and cook it according to the instructions on the package. Once it’s done, drain the pasta and save about a cup of the pasta water.
Step Five
Put the pasta back into the pot and add in the grilled vegetables, making sure to include the cherry tomatoes. Add the lemon juice and the Parmesan cheese, and if needed some of the pasta water to get everything nicely coated.
Step Six
Stir everything together until the pasta has taken on the flavor of the herbs and vegetables. Serve your Wild Thyme and Rosemary Grilled Vegetable Spaghetti with a sprinkle of extra Parmesan on top if desired. Enjoy!
