This simple Blackstone Pasta Primavera is an easy 20 minute recipe cooked entirely on your griddle and is loaded with fresh vegetables, lemon butter sauce, basil and Parmesan for amazing flavors in a healthy vegetarian dinner.
Blackstone Pasta Recipe
If you haven’t cooked a pasta recipe on your Blackstone yet, you are missing out! This Blackstone Griddle Pasta Primavera is the perfect recipe to start with and is a great meal to feed the whole family in just 20 minutes!
I’ve had my Blackstone for a few months and just recently tried to make pasta on it. It was a beautiful fall evening and I insisted I was cooking outside on the griddle but then the kids started begging for pasta. I thought, well let’s see if we can make this work?!
I had a 1/4 hotel pan that I filled halfway with salted water. It came to a boil on the griddle and I added the pasta. The pasta cooked in 6-7 minute, I tossed it with some Bruschetta sauce I got from Trader Joe’s and dinner was ready. It was a huge success and I knew pasta on the Blackstone was going to be a new staple in our house.
I can’t wait to try ALLL the pasta recipes on my Blackstone now. From This Browned Butter & Sausage Penne to this amazing vegetarian Lemon Pesto Vegetable Pasta with Grilled Cheese. The possibilities are endless!
Griddle Vegetables and Pasta
I knew that I wasn’t using my Blackstone to it’s potential, so I had to make a more robust pasta recipe with lots of vegetables. Naturally, I went to Pasta Primavera.
With my garden still producing tomatoes and the farmer’s market still selling fresh vegetables like bell peppers, zucchini, and more, it was the perfect recipe for the Blackstone griddle.
What size griddle do I need for Blackstone Pasta?
I have one of the smaller 22″ Blackstone Adventure Griddles and it was still more than enough space to cook the pasta and all the vegetables with just two burners. You do need 2 burners to effectively cook the pasta and the vegetables separately, so I wouldn’t recommend the 17″ one burner griddle for this.
How do you make pasta primavera
For this Blackstone Griddle Pasta Primavera, I brought a hotel pan with salted water to a boil while I prepped the following vegetables,
- 1 large carrot, ribboned or julienned
- 1 small zucchini, diced
- 1/2 small sweet yellow onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, diced
Once the pasta came to a boil, I added my pasta. While the pasta was boiling, I turned the second burner to medium-high heat and sautéed the carrots, bell peppers and onions in olive oil with salt and pepper for 2 minutes.
I then added the zucchini with Italian seasoning and another drizzle of olive oil and cooked for additional 1-2 minutes. At this point I checked my pasta to see if it was close to being done, al dente. It was so I added the tomatoes, garlic and some butter to the griddle and tossed everything well.
I turned the heat down to low and began scooping the pasta from the water and adding it to the vegetables. You can use a tongs or slotted spoon, but just be sure not to drain the pasta well before adding it to the pasta. You want some of the pasta water to come with to help form the starchy sauce.
Work quickly and get the pasta onto the vegetables. Toss well and squeeze a 1/2 lemon over the pasta. Top with fresh basil and grated Parmesan Reggiano.
Turn off the heat on the hotel pan and dump the pasta water out of the pan. Using the large spatula, move the pasta and vegetables back into the hotel pan. Serve topped with additional Parmesan and enjoy!
What pan can I used if I don’t have a hotel pan
If you own a Blackstone Griddle I highly recommend you buy a 1/4 and/or 1/8 hotel pans. They work so well for holding food warm on the griddle and in this case for cooking pasta.
If you don’t have a hotel pan, you can use any pan that is both stove and oven safe. If you have a hood on your Blackstone, just be sure that it fits under the hood.
Can I add meat to Pasta Primavera
Pasta Primavera is a vegetarian dish that is incredibly hearty and delicious all on its own, but you can certainly add meat if you’d like for more protein.
Chicken and shrimp are the obvious choices for meat that pairs well with the light pasta and vegetables. Cook the meat on the Blackstone griddle before the vegetables and set aside on a covered plate. Add to the vegetables with the tomatoes.
What kind of pasta should I use for Blackstone Pasta Primavera
I used Penne Rigate for this pasta was is nice because it cooks quickly and holds onto the juices of the vegetables and light lemon butter sauce. Bowtie pasta is another good choice. Just avoid any really small pasta like rings or orzo along with large pasta like cavatappi.
I used traditional pasta, but you could use whole wheat pasta. Just keep in mind it takes longer to cook. So you won’t want to start cooking your vegetables until the wheat pasta is about halfway done.
More great Blackstone Recipes to try!
If you are looking for more and fresh and healthy recipes to try on your Blackstone Griddle, here are a few that you will love!
- Blackstone Togarashari Zucchini
- Layered Hummus and Griddled Vegetable Salad
- Blackstone Salmon Sandwich
- Blackstone Steak & Vegetable Noodle Stir Fry
Blackstone Griddle Pasta Primavera
Equipment
Ingredients
- 8 ounces penne uncooked
- 2 Tablespoons olive oil
- 1 large carrot ribboned or julienned
- 1 small zucchini diced
- 1/2 small sweet yellow onion thinly sliced
- 1 bell pepper thinly sliced
- 1 cup cherry tomatoes halved
- 1 teaspoon dried Italian herbs or herbs de Provence
- 3 cloves garlic diced
- 2 Tablespoons butter
- 1/2 lemon juiced
- 1/2 cup freshly grated Parmesan
- 2 Tablespoons fresh basil
- salt and pepper to taste
Instructions
- Turn one burner on your griddle to high. Add a pan with salted water and cover until it comes to a boil.
- While the water is coming to a boil, clean and chop the vegetables.
- Once the pasta comes to a boil add the pasta.
- While the pasta is boiling, turn a second burner to medium-high heat and sauté the carrots, bell peppers and onions in olive oil with salt and pepper for 2 minutes.
- Add the zucchini with Italian seasoning and another drizzle of olive oil and cook for additional 1-2 minutes.
- Once the pasta is almost al dente, add the tomatoes, garlic and some butter to the griddle and tossed everything well.
- Turn the heat down to low and began scooping the pasta from the water and adding it to the vegetables using a tongs or slotted spoon. Be sure not to drain the pasta well before adding it to the pasta. You want some of the pasta water to come with to help form the starchy sauce.
- Work quickly and get the pasta onto the vegetables. Toss well and squeeze a 1/2 lemon over the pasta. Top with fresh basil and grated Parmesan Reggiano.
- Turn off the heat on the hotel pan and dump the pasta water out of the pan. Using a large spatula, move the pasta and vegetables back into the hotel pan.
- Serve topped with additional Parmesan and enjoy!
Autumn says
Made this for dinner last night and we both loved it! Will definitely be making it again.
Julie says
Made this for an easy dinner and the kids loved it!
Malinda says
This pasta dish was so easy and simple to make!!!! The whole family loved it!!!