Pasta recipes

Grilled Summer Vegetable Pasta

Course : Pasta
Serves: 4

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Ingredients:

4 clove garlic halved

1 medium vidalia cut in 3/4 inch slices or other sweet onion

1 spray nonstick cooking spray

1 pound eggplant cut lengthwise into 1/2 inch thick slices

1 medium zucchini cut lengthwise into 1/4 inch thick slices

1 medium yellow squash cut lengthwise into 1/4 inch thick slices

1/2 cup fat-free balsamic vinaigrette divided

1 large tomato cut in 1/2 inch slices

5 cups hot cooked penne about 8 ounces uncooked tubular pasta

1/4 cup preshredded fresh parmesan cheese

Preparation / Directions:

1. Prepare grill. Wrap garlic in a double layer of foil. Place garlic and onion on rack coated with cooking spray; grill 4 minutes. Add eggplant, zucchini, and yellow squash; grill 6 minutes, basting all vegetables occasionally with 1/4 cup vinaigrette. Turn all vegetables over and grill an additional 6 minutes, basting occasionally. Add tomato; grill vegetables an additional 4 minutes, turning tomatoes over after 2 minutes and basting all vegetables occasionally. 2. Remove garlic from foil; coarsely chop garlic and vegetables; place in a large bowl. Add pasta and remaining 1/4 cup vinaigrette; toss gently to coat. Sprinkle with cheese.

Nutritional Information:

Calories 344 (9 % from fat); Protein 13.3 g; fat 3.3 g (sat 1.4 g); Carbohydrates 66.8 g; Fiber 5.7 g; Cholesterol 5 mg; Iron 3.6 mg; Sodium 424 mg; Calcium 168 mg.

Grilled Summer Vegetable Pasta

Ingredients:

Preparation / Directions:

Nutritional Information:

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