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All RecipesVeggies

Jamie Purviance

Angel Hair Pasta with Summer Vegetables and Basil

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    7 to 8 mins

Serves 4 to 6
Prep Time
30 mins
Grilling Time
7 to 8 mins

the Ingredients

Wa R72
  • Kosher salt
  • 1 zucchini, about 5 ounces, cut into ½-inch dice
  • 1 red bell pepper, about 5 ounces, cut into ½-inch dice
  • Extra-virgin olive oil
  • 1 yellow onion, about 6 ounces, chopped
  • 2 garlic cloves, roughly chopped
  • 4 plum tomatoes, about 1 pound total, cored, seeded, and chopped
  • 2 cups corn kernels (from 2 ears fresh corn)
  • ¼ teaspoon crushed red pepper flakes
  • 12 ounces dried angel hair pasta
  • ½ cup freshly grated Parmigiano-Reggiano® cheese, plus more for garnish
  • 2 tablespoons white balsamic vinegar
  • ½ cup packed roughly chopped fresh basil leaves, plus more for garnish
  • Freshly ground black pepper

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Wok


  • 01 Prepare the grill for direct cooking over high heat (450° to 550°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Wok in the grate opening and preheat for 10 minutes.
  • 02 Bring a large pot of salted water to a boil over high heat on the stove for the pasta.
  • 03 In a bowl mix the zucchini, bell pepper, and 1 tablespoon oil. In another bowl mix the onion, garlic, and 1 tablespoon oil. In a third bowl combine the tomatoes, corn, and red pepper flakes.
  • 04 Bring the three bowls with the vegetables to the grill and keep close by. Add the zucchini mixture to the wok and cook over direct high heat, with the lid closed, until the vegetables begin to soften, about 1 minute. Stir in the onion mixture and cook until the onion begins to soften, about 3 minutes. Add the tomato mixture and cook until softened, 3 to 4 minutes, stirring occasionally. Season with salt and pepper. Wearing insulated barbecue mitts, remove the wok from the grill and transfer the vegetable mixture to a large serving bowl.
  • 05 Cook the pasta according to package directions until al dente. Drain and reserve ½ cup of the pasta water.
  • 06 To the bowl with the vegetables, add the pasta, Parmesan cheese, vinegar, and ½ cup basil. Toss well, adding enough of the reserved cooking water to melt the cheese into a thin sauce. Top with a drizzle of olive oil and garnish with basil. Serve hot with freshly grated Parmesan cheese.

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