Grilled summer vegetable pasta-pillsbury recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 0z uncooked linguine4 med. tomatoes, chopped1/3 cup coarsely chopped fresh basil leaves6 tbsp. olive oil1/2 tsp. salt1/4 tsp. pepper2 cloves garlic, finely chopped1/2 eggplant, cut into 1/2 inch slices1 med. red bell pepper1 med. zucchini1 med. onion, cut into 1/2 inch slices4 oz. feta cheese, crumbled1/3 cup of parmesean cheese
1. heat gas or charcoal grill. In dutch oven or 4 quart saucepan, cook linguine to desired doneness as directed on package.
2. meanwhile, in a large bowl, mix tomatoes, basil, 4 tbsp. of olive oil, salt and pepper; set aside.
3. in a small bowl, mix remaining 2 tbsp oil and the garlic. in ungreased 15x10x1 inch pan place eggplant, bell pepper, zucchini, and onion. Brush with oil-garlic mixture.
4. place veggies on grill over med. heat. cook 8-12 minutes.
5. coarsley chop veggies; add to tomoatoe mixture. add feta cheese.
6. drain linguine; place on serving platter. Top with veggie mixture and parm. cheese.
Serving Size: makes 6- 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMY1ST81.
2. meanwhile, in a large bowl, mix tomatoes, basil, 4 tbsp. of olive oil, salt and pepper; set aside.
3. in a small bowl, mix remaining 2 tbsp oil and the garlic. in ungreased 15x10x1 inch pan place eggplant, bell pepper, zucchini, and onion. Brush with oil-garlic mixture.
4. place veggies on grill over med. heat. cook 8-12 minutes.
5. coarsley chop veggies; add to tomoatoe mixture. add feta cheese.
6. drain linguine; place on serving platter. Top with veggie mixture and parm. cheese.
Serving Size: makes 6- 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMY1ST81.
Nutritional Info Amount Per Serving
- Calories: 369.2
- Total Fat: 19.3 g
- Cholesterol: 11.9 mg
- Sodium: 394.9 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.4 g
- Protein: 13.2 g
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