Pasta with SW-grilled veggies

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Southwest-Style Marinade

Southwest Pasta With Grilled Vegetables

 

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* Exported from MasterCook Buster *

 

Southwest-Style Marinade

 

Recipe By : Carpenter, Hot Pasta

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Grilling

Sauces

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup white wine

1/3 cup extra virgin olive oil

1/3 cup freshly squeezed lime juice

1/4 cup thin soy sauce

2 tablespoons canned chipotle chiles in adobo -- minced

2 tablespoons light brown sugar

1 teaspoon ground cumin seeds

1/3 cup chopped cilantro sprigs

4 cloves garlic -- finely minced

 

In a small bowl, combine all the marinade ingredients. Toss with items to

be grilled and marinade for 1 hour unrefrigerated.

 

SUGGESTED USE: Southwest Pasta with Grilled Vegetables

 

For similar recipes see Hugh Carpenter and Terri Sandison 1996 HOT PASTA

from Ten Speed. MasterCook format from kitpath 05/06/1999(Thu)

 

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* Exported from MasterCook Buster *

 

Southwest Pasta With Grilled Vegetables

 

Recipe By : Carpenter, Hot Pasta

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Grilling

Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

southwest-style marinade

see recipe -- for four

***VEGETABLES***

1/2 pound cauliflower

12 asparagus spears

4 carrots

2 yellow zucchini

1 red onion

***PASTA DISH***

4 ounces goat cheese

1/4 cup cilantro sprigs

1/4 cup pumpkin seeds toasted

8 ounces dried bow ties

OR pasta no longer than penne

2 tablespoons extra virgin olive oil

 

GRILLED VEGETABLES are wonderful in pasta dishes. This recipe uses a

Southwest style mardinade but any vinaigrette salad dressing works well

brushed across the vegetables during grilling.

 

1) ADVANCE PREPARATION: In a small bowl, combine all the marinade

ingredients. Cut the cauliflower, asparagus, carrots, zucchini, and red

onion into large pieces for grilling and place in a large bowl. Stir the

marinade, then pour over the vegetables. Toss the vegetables until well

coated with the marinade. Marinate for 1 hour unrefrigerated.

 

2) Grill the vegetables over medium heat on an outdoor gas or charcoal

barbecue, or on an indoor grill pan until they soften slightly and acquire

light grill marks. During cooking, brush a little more marinade over the

vegetables. When done, cut the vegetables into 1-inch-wide slices.

 

3) Refrigerate. Reserve the remaining marinade. All advance preparation

steps may be completed up to 8 hours before you begin the final cooking steps.

 

4) FINAL COOKING STEPS: Crumble the goat cheese. Chop the cilantro. Set

aside the pumpkin seeds Bring 4 quarts of water to a rapid boil. Lightly

salt the water, then cook the pasta according to the instructions on the

package. When the pasta loses its raw texture but is still slightly firm,

remove from the heat and drain.

 

5) Return the empty pasta pot to the stove over high heat. Add the 2

tablespoons of olive oil. When the oil becomes hot, add the grilled

vegetables. Stir and toss until reheated. Add the pasta and reserved

marinade. Stir and toss until evenly combined and well heated. Taste and

adjust the seasonings, especially for salt. Transfer to a heated platter

or 4 heated dinner plates. Sprinkle on the goat cheese, cilantro, and

pumpkin seeds. Serve at once.

 

Serves 4.

 

SUGGESTED ACCOMPANIMENTS Grilled portobello mushrooms rubbed with

chile-pepper blend of spices and oregano; sliced tomato salad; bittersweet

chocolate ice cream.

 

Also goes well with Roast tenderloin of pork or chicken breasts with a

Southwest-style rub.

 

For similar recipes see Hugh Carpenter and Terri Sandison 1996 HOT PASTA

from Ten Speed. MasterCook format from kitpath 05/06/1999(Thu)

 

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* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

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