Grilled Summer Vegetable "Bolognese" with Fresh Pasta

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaMVXjFctOVG9jJ6W47tC9Vfvzc0QdR9FPMTRO0TqmhKv8MM5d-WUMVrTTI4TzLSqLTUmdh-ysXvJzaJUOU527xY7JM-whm9XPQp_BZWZGye61XEnq7NRl10BcjWqQcWL71HU9BsDOfEj/s1600/IMG_6667.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaMVXjFctOVG9jJ6W47tC9Vfvzc0QdR9FPMTRO0TqmhKv8MM5d-WUMVrTTI4TzLSqLTUmdh-ysXvJzaJUOU527xY7JM-whm9XPQp_BZWZGye61XEnq7NRl10BcjWqQcWL71HU9BsDOfEj/s640/IMG_6667.JPG" width="640" /></a></div><br />This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplant, Tomatos, Peppers and Zucchini- all grilled.  The grilled tomatoes and eggplant broke apart and coated the pasta creating an amazingly fresh and very flavorful sauce... Mike and I were both shocked how delicious this was.  The texture and taste was almost like a meaty bolognese sauce- but it is all vegetable.  Really amazing.  This is going to be my 'go-to' pasta for the summer when I'm at the market drooling over all of the beautiful produce- I'll know exactly what I'm going to be making for dinner.  Oh, and if you want to go crazy with this, toss in some fresh mozzarella at the end and sprinkle on some crispy pancetta... makes it really over the top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QdKu9KgvCRJoDNkTSD1M5RGSdGmQ-WCT89v15nUI_h6BuJyvp1UdrZvFqjAl-32Xx6HM0AGWVPAmeHiH78bjGRK5IwnMCT_hGNHVq5p01_9DnDFhyfeaNVGz3AFDOdrBDu4yBUXEnLHV/s1600/rat-pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QdKu9KgvCRJoDNkTSD1M5RGSdGmQ-WCT89v15nUI_h6BuJyvp1UdrZvFqjAl-32Xx6HM0AGWVPAmeHiH78bjGRK5IwnMCT_hGNHVq5p01_9DnDFhyfeaNVGz3AFDOdrBDu4yBUXEnLHV/s640/rat-pasta.jpg" width="426" /></a></div>my version of...<span style="font-size: large;"> <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">Grilled Summer Ratatouille</span></span><br /><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Vegetable</span> </span>"Bolognese" </span><br /><i>with fresh pasta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of pappardelle pasta (<a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">homemade recipe here</a>, or store-bought) <br />......<br />1/2 teaspoon of crushed red pepper flakes<br /><br />fresh basil<br />fresh cherry tomatoes, halved<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a name="more"></a><br /><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh cherry tomato halves and fresh basil at the end or as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiuMEVfKbSkSCT5Z7460RIZHvn7JHdUYW4ckdr558QSVbq4uXZABFXo1C1jVRKu552MG3W0BuGhlnMJnVpmXcY_Bw1PTfTQLh15aUmj-Na5eoYyQ5cgF8hguIh9GjypqwJrXQwPPQAmVk/s1600/IMG_6552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiuMEVfKbSkSCT5Z7460RIZHvn7JHdUYW4ckdr558QSVbq4uXZABFXo1C1jVRKu552MG3W0BuGhlnMJnVpmXcY_Bw1PTfTQLh15aUmj-Na5eoYyQ5cgF8hguIh9GjypqwJrXQwPPQAmVk/s640/IMG_6552.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eyLXZstAePzEzeeewkbOytQF8Ggouq0WkTwF1f7J_t2i8EF5jWfEEbnSIP9Ak256g0z2FOPT3F1NVyPMmQR5utorG2-AjMUI9HNO076l59MhA7RqkRLuGT_IvxqCYfJCMU0r9TTkSA27/s1600/IMG_6553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eyLXZstAePzEzeeewkbOytQF8Ggouq0WkTwF1f7J_t2i8EF5jWfEEbnSIP9Ak256g0z2FOPT3F1NVyPMmQR5utorG2-AjMUI9HNO076l59MhA7RqkRLuGT_IvxqCYfJCMU0r9TTkSA27/s640/IMG_6553.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeUB-XeqUQdZV_PclloaQol_UTMJwTQhe15i80B3yjC2hnxqRSBq7O-6FUh-a5poAiuqWR0m4jcF-VA1_HrNXf_P4yu-Z_suEnvPhv2Mib8P9SEYOB8gDORoA3hpa5PRF_peCfXMNVosd/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeUB-XeqUQdZV_PclloaQol_UTMJwTQhe15i80B3yjC2hnxqRSBq7O-6FUh-a5poAiuqWR0m4jcF-VA1_HrNXf_P4yu-Z_suEnvPhv2Mib8P9SEYOB8gDORoA3hpa5PRF_peCfXMNVosd/s640/IMG_6297.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These Grilled Summer Appetizers would perfect starters for this pasta.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-prosciutto-fresh-mozzarella.html" target="_blank">Grilled Garlic Toasts topped with Prosciutto & Fresh Mozzarella</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-artichokes-with-lemon-garlic.html" target="_blank">Grilled Artichokes with a Lemon Caper Dipping Sauce</a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGsK4XFBXornyFeJgEBLAwLlT-SKtOh79AmZQ9xit9q5xcQ1bL-N34ZQI7sPrRq20ImRzk6aakF_btTrD9E8mU-o0mk-Oh7R1YNyx5aBthJdfzthvYLbASDmbKusOUEugE5hHws8q9vmP/s1600/tom-square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGsK4XFBXornyFeJgEBLAwLlT-SKtOh79AmZQ9xit9q5xcQ1bL-N34ZQI7sPrRq20ImRzk6aakF_btTrD9E8mU-o0mk-Oh7R1YNyx5aBthJdfzthvYLbASDmbKusOUEugE5hHws8q9vmP/s640/tom-square.jpg" width="640" /></a></div><br />For more recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomatoes Tasting Dinner Party, click here</a>!<br /> <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplan...

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Asparagus, Mushroom & Leek Spring Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajlaH-qfRoE9DngcVv32XIZdkbtvtyCl8xFHAosvo5jSkuMCVzUc82laOL6266pXU6Xj2xLkB4UkP13LUK0eNGSK4e5Ncs7FS8hLibWO-A9Srk2whE0qPPxm_eZW_o0GNHeleYDyq4484/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajlaH-qfRoE9DngcVv32XIZdkbtvtyCl8xFHAosvo5jSkuMCVzUc82laOL6266pXU6Xj2xLkB4UkP13LUK0eNGSK4e5Ncs7FS8hLibWO-A9Srk2whE0qPPxm_eZW_o0GNHeleYDyq4484/s640/IMG_4573.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62ErcHl_2C6HWmzGgihBQeqA0nW_KL9g-AyTL-h4M0CwNnEbkD30ummiTstX6-HmHpclj2Mkp2_rdon94Uail6n7_z2YWUqXmt_SDO3p7BkorFUGDPIAOMnFHlQexUXashtjFAkKBCq0v/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="font-size: large;">Spring Pasta Supper</span><br /><i>Asparagus, Mushroom & Leek with Pappardelle Pasta</i><br /><br />At the beginning of every season I go to the local market and long to make something that 'feels' like that particular season- roasted root vegetables in the Fall, heirloom tomatoes and cucumbers in the Summer.  This pasta took shape like all good recipes- it started on <a href="http://pinterest.com/jennysteffens/pins/">pinterest</a> (are you <a href="http://pinterest.com/jennysteffens/pins/">following me?</a>), and ended with a trip to <a href="http://jennysteffens.blogspot.com/2012/03/around-our-town-verrill-farm-in-concord.html">Verrill Farm</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F04%2Fasparagus-mushroom-leek-spring-pasta.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-nJGxGr8eT0Y%2FT4L5OoFLNBI%2FAAAAAAAAJq4%2F9UwSbNli2aI%2Fs640%2FIMG_4584.jpg&description=Asparagus%2C%20Mushroom%20%26%20Leek%20Pasta%20%23SpringRecipe"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />1 pound of pappardelle pasta (here is the <a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">homemade recipe</a>- or buy it if you can find it.)<br />1/2 pound of bacon, cut into 1/2 inch dice <br />2 tablespoons of olive oil <br />2 pints of mushrooms, sliced <br />2 leeks, large dice<br />1 pound of asparagus, 2-inch pieces <br />3 cloves of garlic, minced<br />1/2 cup of cream<br />sea salt & cracked pepper<br />olive oil<br />parmesan cheese<br /><br /><br />Bring a large pot of water to boil.  Add 2 tablespoons of sea salt.  Meanwhile... <br /><br />In a saute pan, cook diced bacon on medium, rendering fat, cooking until crispy.  Remove cooked bacon and set aside, leave the bacon fat in the skillet.  Add olive oil.  Cook mushrooms in olive oil and bacon fat for 2-3 minutes until they begin to brown.  Add leeks.  Continue to cook for 2-3 minutes.  Add asparagus and garlic.  Cook for 2-3 minutes until the asparagus begins to get tender.  Add cream, salt & pepper.<br /><br />Add the pasta to the boiling water.  For fresh pasta, only cook for 30 seconds.  For dried pasta, cook for 4-6 minutes.  Add 1/4 (or more or less) pasta water from the boiling pot to the sauce.  Remove the pasta from the water with tongs and put it directly in the sauce. Toss the pasta in the sauce.  Add more pasta water if needed.<br /><br />Serve topped with parmesan cheese & good olive oil drizzled.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVrRdetGuMT3pEY9kze2KpUxaKr0O8OKIyQeEXqJDg1rFsNs1wm0G_1jlNpJkt3tuWj2-GLo9c_tQUpHfAJ66IDqaFhiTdNinrvx7Q5mcxLQPtx27Q_uLywhFYNjnEQMecEKGITuNnqna/s1600/IMG_4584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVrRdetGuMT3pEY9kze2KpUxaKr0O8OKIyQeEXqJDg1rFsNs1wm0G_1jlNpJkt3tuWj2-GLo9c_tQUpHfAJ66IDqaFhiTdNinrvx7Q5mcxLQPtx27Q_uLywhFYNjnEQMecEKGITuNnqna/s640/IMG_4584.jpg" width="546" /></a></div><br />This pasta would be great for Mother's Day served with this dessert...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFg-qsAbFwYry52jkBPvW0mWSkIskKBbR3okVW8hbSRyeTHQZY7MGRw8HKTYScVA76x-qCk-xQDL2OfUa0Od5zrxrLpsjU7CSB30wTgYWGvGSDY6euvpmAvPC0GnYhqXoahekwL_ZZveQ/s1600/IMG_4587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFg-qsAbFwYry52jkBPvW0mWSkIskKBbR3okVW8hbSRyeTHQZY7MGRw8HKTYScVA76x-qCk-xQDL2OfUa0Od5zrxrLpsjU7CSB30wTgYWGvGSDY6euvpmAvPC0GnYhqXoahekwL_ZZveQ/s640/IMG_4587.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Vanilla Pound Cake layered with Lemon Curd Cream, Whipped Cream, Berries & Black Plums - Recipe coming later this week along with a planted pansie centerpiece. </div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Asparagus, Mushroom & Leek Spring Pasta

Spring Pasta Supper Asparagus, Mushroom & Leek with Pappardelle Pasta At the beginning of every season I go to the local market and long...

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