Grilling brings out the most effective in late-summer greens, and this dish turns that smoky taste right into a satisfying, weeknight-friendly pasta. Impressed by basic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled hen. A splash of lemon and contemporary basil brighten the whole lot on the finish, making a balanced, veggie-forward meal that feels each satisfying and contemporary.
Lively time: 25 minutes | Complete time: 40 minutes
Grilled Ratatouille Spaghetti with Hen
Substances
1 medium pink bell pepper
1 small eggplant
1 medium zucchini
2 cups cherry tomatoes
3 tbsp olive oil, divided
1 tsp herbes de Provence or Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 lb hen breast
8 oz. whole-wheat spaghetti
2 medium garlic cloves, minced
1 tbsp contemporary lemon juiceÂ
1/2 cup contemporary basil leaves, torn into bite-size items
Instructions
Preheat a grill or grill pan to medium warmth. Slice the bell pepper, eggplant, and zucchini into massive items or planks for simple grilling. In a big bowl, toss the greens with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the hen breast with a small portion of the seasoned oil combination leftover within the bowl.
Place the hen on the grill and cook dinner for five–7 minutes per facet, or till totally cooked by way of and the interior temperature reaches 165°F (74°C). On the similar time, place the greens on the grill and cook dinner, turning sometimes, for 8–12 minutes, or till tender and frivolously charred. Grill the cherry tomatoes in a grill basket or on skewers till softened and blistered. Take away the whole lot from the grill and put aside.
Whereas the hen and greens are grilling, convey a big pot of salted water to a boil. Add the pasta and cook dinner based on bundle directions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a big serving bowl.
Slice the grilled hen into bite-size items and chop the grilled greens if wanted. Add the hen, greens, and minced garlic to the new pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small quantity of reserved pasta water till the noodles are frivolously coated and shiny. The warmth from the pasta will mellow the garlic. Season to style and garnish with basil.
Serves: 4 | Serving Measurement: 1 3/4 cups spaghetti + 4 oz. hen
Vitamin (per serving): Energy: 491; Complete Fats: 16g; Saturated Fats: 2g; Monounsaturated Fats: 8g; Polyunsaturated Fats: 3g; Ldl cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g
Vitamin Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026
