Blackstone Garden Veggie Pasta Alfredo
Do you have an abundance of garden fresh vegetables?! I’ve got the perfect griddle recipe to use all that zucchini, yellow squash, corn on the cob, and tomatoes… Blackstone Garden Veggie Pasta Alfredo!
Yeah, yeah, I know technically a tomato is a fruit… please don’t roast me on that 😉
This fresh dinner on the griddle or flat top grill is vegetarian, so it’s perfect for meatless Monday, or add some chicken or shrimp if you’d like.
How to make Blackstone Garden Veggie Pasta Alfredo
First boil 12 ounces of pasta according to the package directions, then drain and rinse it with cold water to prevent it from becoming overcooked.
I was lucky enough to have some fresh spinach fettuccine!
Then prepare the rest of the ingredients and put them on a tray to easily carry outside to your griddle.
Preheat your Blackstone griddle or flat top grill to medium heat for a few minutes.
Then add some cooking oil of choice along with the zucchini, yellow squash, corn kernels, and tomatoes.
Season with kosher salt and pepper.
Mix this all together on the griddle with hibachi spatulas for about 6 to 7 minutes.
Then add the minced garlic and cook another 1 to 2 minutes.
This is looking mighty fine just like this for a simple side dish!
Finally add the cooked pasta and 2 cups of alfredo sauce.
You can use store bought alfredo or make your own by simmering butter, heavy cream, and parmesan cheese for a few minutes.
Mix this all together on the griddle for another minute or two.
Blackstone Garden Veggie Pasta Alfredo is just as gorgeous as it is delicious!
I used my hibachi spatulas to transfer this dish to the same tray I used to carry out the ingredients.
If you like Blackstone Garden Veggie Pasta Alfredo, you might also like these griddle recipes…
Blackstone Summer Shrimp Stir Fry
Blackstone Griddle Caprese Tortellini
And Blackstone Griddle Balsamic Vegetables
Summer Garden Recipes
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Blackstone Garden Veggie Pasta Alfredo
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 12 ounces pasta of choice
- cooking oil of choice
- 1 to 2 cups diced zucchini about 1 inch pieces
- 1 to 2 cups diced yellow squash about 1 inch pieces
- 8 to 10 ounces cherry or grape tomatoes
- 2 to 3 ears corn on the cob kernels cut off the cob
- kosher salt, pepper
- 5 to 6 cloves garlic minced
- 2 cups alfredo sauce (store bought or homemade)
- Optional: parmesan cheese
Instructions
- Boil the pasta in salted water according to the package directions. Drain and rinse with cold water to prevent the pasta from becoming mushy.
- Prepare the rest of the ingredients, put them all on a tray to carry out to the griddle. Preheat your griddle on medium heat for several minutes.
- Add some cooking oil, the zucchini, yellow squash, tomatoes, and corn. Season with kosher salt and pepper, cook for 6 to 7 minutes, mixing together a few times with hibachi spatulas.
- Add the garlic, cook another 1 to 2 minutes, mixing together. Put the pasta on the griddle with the veggies and the alfredo sauce, mix together for another minute or two on the griddle.
- Serve with parmesan cheese if desired.
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