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Title: Grilled Summer Vegetable Pasta
Categories: Pasta Vegetable Side Grill
Yield: 4 Servings
| 4 | lg | Garlic cloves, halved |
| 1 | md | Vidalia or other sweet onion, cut into 3/4" thick slices |
| 1 | Eggplant (about 1 lb), cut lengthwise into 1/2" thick slices | |
| 1 | md | Zucchini, cut lengthwise into 1/4" thick slices |
| 1 | md | Yellow squash, sliced lengthwise into 1/4" thick slices |
| 1/2 | c | Fat-free balsamic vinaigrette, divided |
| 1 | lg | Tomato, cut into 1/2" thick slices |
| 5 | c | Hot cooked penne (about 8 oz uncooked tubular pasta |
| 1/4 | c | Shredded fresh Parmesan cheese |
Prepare grill. Wrap garlic in a double layer of foil. Place garlic and onion on rack coated with cooking spray. Grill for 4 minutes. Add eggplant, zucchini and yellow squash. Grill for 6 minutes, basting all vegetables occasionally with 1/4 c vinaigrette. Turn all vegetables over and grill an additional 6 minutes, basting occasionally. Add tomato. Grill vegetables an additional 4 minutes, turning tomatoes after 2 minutes and basting all vegetables occasionally.
Remove garlic from foil. Coarsely chop garlic and vegetables. Place in a large bowl. Add pasta and remaining 1/4 c vinaigrette. Toss gently to coat. Sprinkle with cheese.
Selections: 3 B, 2 FR/V
Per 2 c serving: CAL 344 (9% from fat), PRO 13.3g, FAT 3.3g (sat 1.4g), CARB 66.8g, FIB 5.7g, CHOL 5mg, IRON 3.6mg, SOD 424mg, CALC 168mg
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