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Fettuccine Alfredo with Grilled Zucchini
Cut the zucchini into chunks and place in a square of aluminum foil. Feel free to season the zucchini as desired, with salt or garlic. Add olive oil or butter and wrap the zucchini up in the foil. Place the foil package in the fire pit with hot coals and cook for about half an hour. Toss the zucchini in with your fettuccine alfredo pasta.

Tomato Pasta Sauce with Fire-Roasted Tomatoes
Tomato sauce is probably the most popular topping for pasta dishes. There are all kinds of things you can add to tomato sauce to make it your own. One of the things you can do to give your pasta sauce some added flavor is to add fire-roasted tomatoes to the sauce. To fire-roast the tomatoes, cut them in half, remove the stem, and let the seeds and juice drain out. Brush the cut sides with olive oil and place the tomatoes over the grill on top of the fire pit. Cook until the skin is blackened, then peel the skin off. Immediately chop the newly roasted tomatoes and gently stir in to your tomato pasta sauce.

Pasta with Fire-Cooked Fish
Place your fish in foil and season it as you wish, with garlic powder, paprika, or oregano. Place a lemon or lime slice in each foil packet with the fish. Cook the fish over hot coals in the fire pit for about fifteen minutes. Before unwrapping the foil, let the fish sit for a minute or two to cool a bit. Unwrap the fish, cut into small or bite-size pieces, and toss into pasta, adding white wine for more flavor.

These dishes are full of flavor and will add some unique taste dimensions to your dinner table. Your pasta dishes are sure to be memorable to both you and your guests if you cook the ingredients over a fire pit and take advantage of the complex flavors that fire pit cooking offers.

Geoffrey F. Moore
Firepit