Grilled Vegetable Pasta

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Toss grilled vegetables, penne pasta, and fresh basil for a delicious vegetarian pasta dinner. 

Yield:

4 servings

Recipe from

Nutritional Information

Calories 368
Fat 11.3 g
Cholesterol 8 mg
Sodium 497 mg

Ingredients

4 tomatoes, cut into 1-inch slices
1 onion, cut into slices
1 zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise
2 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces penne, cooked
1/4 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Preparation

Toss together first 8 ingredients in a large bowl.

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 6 minutes or until they are tender.

Cut zucchini and squash halves into thin slices, and place in a large bowl. Add remaining grilled vegetables, pasta, and basil, tossing gently; sprinkle with cheese.

Note:

To hold the onions together on the grill, insert a wooden pick through each slice.

June 1997