Blackstone Garden Veggie Pasta Alfredo
Blackstone Garden Veggie Pasta Alfredo is the perfect recipe to use those summer garden vegetables, an easy and fresh dinner on the griddle!
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.