Grilled Fettuccini

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The Cooking Cardiologist, Dr. Richard Collins from South Denver Cardiology Associates shows us how to make Grilled Fettuccini.

Pasta on a grill? It sounds impossible.  Grilling fettuccini is quite a surprise. The taste is fabulous with toasty flavors coming through the pasta. Lightly coat the fettuccini with olive oil and grill until roasted. Boil the pasta to al dente in a 4-quart saucepan. Drain and serve with the roasted vegetables in the light Parmesan sauce, ingredients below. The recipe is vegetarian, but optional proteins can be added


8-ounces of dry fettuccine pasta, choice of semolina pasta, whole wheat or gluten free

1T olive oil

1 medium zucchini, cut lengthwise into 1/2-inch slices

1 red bell pepper, halved, stemmed and seeded

1 small red onion, halved

1 medium eggplant (do not peel unless desired) and cut lengthwise into 1/8” slices

4 large tomatoes, halved and seeded

¼ cup fresh chopped Italian parsley

2T butter

¼ cup shaved Parmesan cheese


Optional proteins (select choice):

1 package of firm tofu, sliced, grilled, cubed

2 roasted skinless chicken breasts, chopped

1 8-ounce meat filet, cooked to preference, sliced into strips

1 pound cooked shrimp, deveined, tails and shells removed


Preheat grill to a medium heat. Be sure the grill grates have been completely cleaned to prevent “over carry” of flavors. Coat the fettuccine with the olive oil. Using tongs, place the dry fettuccine 90 degrees to the grill grates. Be attentive, turning the pasta to toast the strands on all sides. Do not allow the pasta to burn. It will take only 2-3 minutes to toast the pasta. Do not leave the grill area. Lid can be closed intermittently to bring the surface temperature to 3500. Remove from the grill and place into boiling pasta water. While the pasta is cooking, prepare the vegetables.


Coat each vegetable lightly with olive oil or use a spray olive oil. Place on the grill. Grill all vegetables until roasted, but do not over cook. Remove from heat and coarse chop.


Drain the pasta. Place in a large pasta bowl. Add the vegetables, parsley, butter and cheese. Toss to combine. Add the warm optional proteins if desired. Toss again. Serve warm.


Serves 4. Serving size: ¼ of recipe.

Nutritional analysis (does not include protein options): Total calories 390, total fat 11g, saturated 5g, total carbohydrates 67, fiber 8g, sodium 160 mg, protein 15g.

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