This recipe is from the famous restaurant "Chef Allen's" in Miami. Sadly, after 25 years, it closed in 2011.
Angel Hair Pasta with Grilled Vegetables, Tomato and Basil
1 medium zucchini, cut in diagonal wedges
1/2 lb. asparagus, peeled
1 medium vidalia onion, or another sweet onion, sliced into wedges
2 medium tomatoes, cut into thick wedges
10 shiitake mushrooms, stems removed
1 TB. thyme
Pepper to taste
1 lb. angel hair pasta (Capellini)
1/2 bunch basil, julienned
4 oz. (1/2 cup) olive oil
5 oz. chicken or vegetable stock (optional)
1 tsp. crushed red pepper or to taste
1. Season the vegetables with thyme and pepper, and spray with olive oil cooking spray; grill on a hot grill.
2. Cook angel hair al dente according to package directions. Drain and toss in basil, olive oil (and stock if desired) and crushed red pepper. Chop the grilled vegetables roughly and add to the pasta. Serve immediately. Makes 4 servings
Source: Allen Susser, Chef/Owner of "Chef Allen's"
Angel Hair Pasta with Grilled Vegetables, Tomato and Basil
1 medium zucchini, cut in diagonal wedges
1/2 lb. asparagus, peeled
1 medium vidalia onion, or another sweet onion, sliced into wedges
2 medium tomatoes, cut into thick wedges
10 shiitake mushrooms, stems removed
1 TB. thyme
Pepper to taste
1 lb. angel hair pasta (Capellini)
1/2 bunch basil, julienned
4 oz. (1/2 cup) olive oil
5 oz. chicken or vegetable stock (optional)
1 tsp. crushed red pepper or to taste
1. Season the vegetables with thyme and pepper, and spray with olive oil cooking spray; grill on a hot grill.
2. Cook angel hair al dente according to package directions. Drain and toss in basil, olive oil (and stock if desired) and crushed red pepper. Chop the grilled vegetables roughly and add to the pasta. Serve immediately. Makes 4 servings
Source: Allen Susser, Chef/Owner of "Chef Allen's"