Capellini with Grilled Veggies

Capellini has become my favorite pasta,  of late. Cooks faster than spaghetti or linguine. And capellini is not heavy on the stomach as well. Tastes good without sauce as well.
I made today's dish with grilled spring vegetables with olive oil base.

1 bunch asparagus tenders
1 red pepper julienned

1 zucchini sliced into thin semi circles
1/2 cup arugula
1.5 cup broccoli florets
A dozen grape tomatoes halved
1 bulb garlic cloves minced

Lemon juice 1 tsp
Salt to taste



Capellini 1/2 packet
Olive oil 5 tbsp
Fresh or dried basil leaves torn


Wash the veggies and grill them all (except arugula) until cooked and al dente.
Once veggies are done, boil the capellini according to package instructions.
In a stir fry pan,  add the olive oil. Saute the garlic.  When garlic is brown,  saute the tomato halves for a minute.

Now add the cooked veggies,arugula and pasta. Mix well gently with salad hands or tongs, with salt.  Garnish with lemon juice  and basil before serving.