Grilled Veggie Pasta with White Wine and Parmesan

Heat your grill for medium heat (about 400-425 F).

Tear off a large sheet of aluminum foil, about 10 inches in length. Fold it in half to create a fold line, then open it like a book. Arrange the garlic, bell pepper, summer squash and tomatoes in the center of the right half of foil, near the fold line.

Fold up the sides of the right half of the foil, creating a ’bowl’ that contains the vegetables. Into the packet, add the dried thyme, white wine and 2 tablespoons of olive oil. Season well with salt and pepper. Using your hands, mix to combine ingredients.

Fold over the left half of the foil, covering the veggies. Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an airtight packet. Put the packet onto the preheated grill. Grill for about 5-7 minutes and then use a spatula to flip. Cook the other side for about 5-7 minutes more. While the vegetables cook, boil a large pot of water. Then salt the water and add the farfalle. Cook according to package instructions for al dente, about 7 minutes. Then drain and set aside.

Use a spatula to remove the packets from the grill, put it onto a platter and use kitchen shears or a knife to cut a slit through the top center of packet to fold open. Open carefully because the steam that will rise from the packet is very hot.

Into a large mixing bowl, add the cooked veggies and cooked pasta. Add the remaining 2 tablespoons of extra virgin olive oil and stir until everything is well combined. Transfer pasta to serving plates and top with grated Parmesan.