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Here are 3 delicious pasta dishes you can make using your grill:
Adrian T. Cheng
Adrian T. Cheng
Grilled Salmon Cream Cheese Linguine
What you need:
- 1/4 kg. skinless salmon fillets
- 1 cup linguine pasta
- 1/2 lemon
- 1/2 cup chopped yellow bell pepper
- 1/4 cup diced white onion
- 6 tbsps. skim milk
- 2 tbsps. butter
- 2 tbsps. olive oil
- 1 tbsp. low-fat cream cheese
- 1 tsp. chopped fresh dill
Cook salmon fillets in a pre-heated grill over medium-high heat for 4-5 minutes per side (depending on thickness) or until easily flaked with a fork. When ready, flake with a fork into bite-sized pieces and place in a small bowl. Set aside. Bring linguine to a boil in a pot of lightly salted water for about 11 minutes or until tender but still firm to the bite. Drain and transfer to a large bowl. In a medium saucepan, butter and olive oil before adding yellow bell pepper and onion. When vegetables are softened, stir in cream cheese. When cream cheese is melted, add salmon flakes and milk then cook for 3 minutes, stirring constantly. Remove from heat and pour over linguine. Toss to coat then top with lemon slices and fresh dill.
Pineapple Salsa Grilled Shrimp Pasta
What you need:
- 3/4 kg. large shrimp, peeled and deveined
- 3 cups rotini pasta
- 1/2 cups fresh orange juice
- 1/2 cups fresh lime juice
- 1/2 pineapple, cut into chunks
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, minced
Cook rotini pasta in a large pot of lightly salted water for 8-10 minutes or until al dente. Drain and transfer to a serving bowl. Set aside. To make the pineapple salsa, combine orange juice, lime juice, pineapple, onion, bell pepper and jalapeno in a medium bowl. Mix well and pour over bowl of pasta. Toss to coat noodles then set aside. Cook the shrimp on a pre-heated grill over high heat for 2 minutes per side or until cooked through. Remove from heat and arrange on top of the pasta with pineapple salsa. Serve warm.
Classic Pesto and Grilled Chicken Pasta
What you need:
- 2 boneless chicken breast halves
- 1 1/4 cup angel hair pasta
- 1 cup pesto
- 2 cloves garlic, minced
- 2 tbsps. toasted almonds
- 2 tbsps. olive oil
Cook chicken in a pre-heated grill over high heat for 6-8 minutes per side or until cooked through. Remove from heat, chop and place in a medium bowl. Set aside. Bring angel hair pasta to a boil in a large pot of lightly salted water until al dente. Drain and transfer to a serving bowl. Heat olive oil in a large saucepan and sauté garlic until tender. Add pesto, chopped chicken and angel hair pasta and mix well. Remove from heat, transfer to a bowl and garnish with toasted almonds before serving.
Make these easy grilled pasta recipes any day of the week for a delicious and fulfilling meal!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's page.
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