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carrots zucchini yellow squash haricots vert extra-virgin olive oil salt ground black pepper garlic basil fresh oregano bucatini pasta Creme Fraiche fresh basil
Viewed: 96 - Published at: 3 years agoIngredients
- 2 large carrots, halved lengthwise
- 2 zucchini, halved lengthwise
- 2 yellow squash, halved lengthwise
- 8 ounces haricots vert or thin green beans
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 garlic clove, minced
- 2 tablespoons slivered fresh basil
- 1 tablespoon chopped fresh oregano
- 12 ounces uncooked bucatini pasta
- 1 (8-ounce) container creme fraiche
- Garnishes: fresh basil, fresh oregano
Method
- Place first 4 ingredients in a large bowl. Combine oil, 1/2 teaspoon salt, and next 4 ingredients in a small bowl. Pour 1 tablespoon oil mixture over vegetables, tossing to coat. Marinate 15 minutes.
- Preheat grill to medium-high heat (350° to 400°). Grill vegetables 5 minutes or until tender. Cut into bite-size pieces. Cover and keep warm.
- Prepare pasta according to package directions. Toss hot pasta with creme fraiche and remaining oil mixture. Stir in remaining 1/2 teaspoon salt. Toss pasta with vegetables; garnish, if desired. Serve immediately.
