- 4
Ingredients
- 1 medium red bell pepper
- 1 bunch asparagus
- 2 small zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- Extra virgin olive oil
- Kosher salt
- Sauce
- 2 eggs, well beaten
- 1 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 2 medium garlic cloves, minced
- 1 pound spaghetti
Preparation
Step 1
1. Grill the bell pepper over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until blackened and blistered on all sides, 12 to 15 minutes, turning occasionally. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skin.
2. Brush the asparagus, zucchini, and tomatoes with olive oil and season them with salt. Grill over direct medium heat for 6 to 8 minutes, turning once. Keep the lid closed as often as possible during grilling. Remove from the grill. Take the pepper out of the bag and peel away the charred skin. Cut off the top and remove the seeds. Coarsely chop all the vegetables and set aside.
3. In a small bowl mix the sauce ingredients.
4. In a large sauté pan over medium heat, warm the olive oil and sauté the shallot and garlic until tender, about 4 minutes. Add the grilled vegetables and stir to combine.
5. In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Drain the noodles and transfer to a large serving bowl. Immediately add the sauce to the hot noodles (so the heat will thoroughly cook the eggs) and toss well to coat. Add the grilled vegetables, shallot, and garlic, and toss to combine. Serve immediately and top with additional cheese, if desired.