Recipe by Desirée 'BlackstoneBetty' Dukes
- 1 Lb. of Campanelle Pasta
- 1 Red Onion sliced
- 1 Cup of Shredded Carrot Matchsticks
- 1 Cup of Broccoli, chopped
- 1 Zucchini, sliced into 1 inch pieces
- 1 Yellow Squash, sliced into 1 inch pieces
- 1 Red Bell Pepper, sliced
- 4 Fresh Garlic Cloves, chopped
- 8 Oz. of Cherry Tomatoes, sliced in half
- Extra Virgin Olive Oil
- Pecornio Romano Cheese
- 1 Lemon, juiced
- 1 Handful Fresh Flat Leaf Parsley, chopped
- 2 Teaspoon of Blackstone Chicken & Herb Seasoning Salt
Bring a large pot or your Blackstone deep fryer filled with water to a boil.
Preheat your Blackstone griddle to medium heat, add a drizzle of extra virgin olive oil and add red onion, carrots and broccoli, tossing them around to coat evenly in a thin coating of olive oil. Place your Blackstone basting dome over it to cook 3-4 minutes, mixing halfway. During the last minute add a handful of salt (about 2-3 tbsp) to your pasta water. Add pasta, following the cook time on the box. Cook time for campanelle is 10 minutes, same amount of time as vegetables will take.
Remove dome and add zucchini, squash and bell peppers. Toss and cook 3-4 minutes, adding more oil if needed. Using the dome again will help steam the vegetables quickly and evenly.
Turn griddle to low. Add the fresh garlic and tomatoes, drizzle a little more olive oil and add the Blackstone seasoning. Toss together for about 1-2 minutes.
Using a slotted spoon, remove pasta and place directly onto the griddle to combine with the vegetables. Do not let each scoop of pasta drain, you want the starchy pasta water in your dish! If you drain your pasta be sure to reserve 1 cup starchy pasta water to add to your pasta. Toss pasta and vegetables 30-60 seconds, then place into a large bowl.
Now is when you would mix the 1 cup pasta water into the pasta bowl if you used pasta you drained. Add the lemon juice. Drizzle olive oil. Mix together well.
Add as much freshly grated cheese and chopped parsley as you like to complete your pasta and enjoy!