Ingredients

The following ingredients have 4 Servings
  • 1/3 cup fresh lemon juice
  • 4 Tablespoons extra-virgin olive oil
  • 3 teaspoons minced fresh garlic
  • 2 Tablespoons minced shallots
  • 2 teaspoons fresh oregano
  • 2 teaspoons fresh thyme
  • 2 teaspoons lemon zest.
  • 17.6 oz. Strozzapreti or 16 oz. pasta of your choice
  • 1 medium zucchini -- sliced in half lengthwise and brushed with olive oil
  • 1 medium yellow summer squash -- sliced in half lengthwise and brushed with olive oil
  • 2/3 cup pitted and sliced kalamata olives

Instruction

  • For the vinaigrette, whisk together the lemon juice, shallots, garlic, zest, thyme, oregano, and zest; salt and fresh cracked black pepper to taste.
  • Preheat the outdoor grill to medium heat (350). Brush the halved squash with olive oil and place on grill. After a two or three minutes, give them on quarter turn so that they have nice grill marks. Turn over and do the other side. Once they are grilled cut them into half moon slices.
  • Cook the pasta according to directions making sure it is al dente. Don't overcook -- it will absorb the vinaigrette.
  • In a large serving bowl toss the Strozzapreti, zucchini, yellow summer squash, kalamata olives with the lemon vinaigrette. Taste to make sure if there is enough salt and pepper. Garnish with fresh basil. This dish can be served hot or cold.