Grilled Vegetable Pasta Primavera

Instructions

1. Prepare the vegetables
   Brush all vegetables with 2 tablespoons olive oil and season with salt and pepper. Preheat grill or grill pan to medium-high heat.
2. Grill the vegetables
   Working in batches if necessary, grill zucchini, squash, bell peppers, eggplant, and asparagus until tender and lightly charred, about 3-4 minutes per side for zucchini, squash, and eggplant, 4-5 minutes per side for peppers, and 2-3 minutes for asparagus. Transfer to a cutting board.
3. Cook the pasta
   Meanwhile, bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water.
4. Prepare the sauce
   While pasta is cooking, chop grilled vegetables into bite-sized pieces. In a large skillet over medium heat, warm remaining 1 tablespoon olive oil. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped vegetables and stir to combine.
5. Combine pasta and vegetables
   Add drained pasta to the skillet with vegetables. Add lemon juice, torn basil, and 1/4 cup of reserved pasta water. Toss gently to combine, adding more pasta water as needed to create a light sauce.
6. Finish the dish
   Remove from heat and stir in Parmesan cheese and red pepper flakes if using. Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   Transfer to a large serving platter or individual bowls. Drizzle with additional olive oil, sprinkle with more Parmesan cheese, and garnish with fresh basil leaves. Serve immediately.