Step 1

HEAT GRILL to Medium-high to High heat (about 475-500F/246-260C). Spray grill basket with oil. Note 2 for option with no grill or grill basket.

Step 2

GRILL VEGETABLES (see Note 2 to roast veggies): Place chopped vegetables in grill basket. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Place basket directly on grill for 9-12 minutes, stirring occasionally, until veggies are slightly charred and tender the way you like them. I find if your basket is on the smaller side, the vegetables may take a bit longer to cook. Set aside.

Step 3

BOIL PASTA: Boil pasta in salted water according to package directions. Drain AND reserve 1/2 cup/188 ml pasta water to thin it to the consistency you like, especially if you are adding Parmesan. TIP: Try to time cooking the pasta to be ready when sauce is ready. If not, set aside and keep warm.

Step 4

MAKE SAUCE: While pasta is boiling and veggies are grilling, heat oil on medium-high in a large pan or skillet. Add garlic and chili flakes and stir for a minute. Add the 1/2 cup of wine (118 ml), salt and pepper. Cook for 2-3 minutes. Turn off heat. Add butter in pieces and stir just until melted.

Step 5

ASSEMBLE AND SERVE: Add pasta and toss. Add Parmesan cheese if using (reserving a little for passing if desired). Use reserved pasta water to thin it out if needed. Add parsley and grilled vegetables. Toss all together. Taste and adjust seasonings. Serve.