Caesar Pasta Primavera

2 packages (10 ounces each) white mushrooms
1 package (12 ounces) firm cherry tomatoes
1 sweet onion (about 10 ounces), cut into 1-inch pieces
2 summer squash (1 pound total), cut into 1/4-inch slices
2 red sweet peppers (1 pound), cut into 1-inch pieces
1/2 cup reduced-calorie Caesar dressing, (such as Ken's Lite)
12 ounces whole-wheat spaghetti
1/2 cup shaved Parmesan cheese and fresh basil, for garnish

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.

2. Evenly divide vegetables and thread alternately onto 8 metal skewers

3. Generously brush veggies with 1/4 cup of the dressing. Grill for 4 to 5 minutes, until lightly charred. Carefully turn and grill covered for an additional 4 to 5 minutes or until vegetables soften and are lightly charred. Remove to a large serving platter and keep warm.

4. Cook pasta following package directions, about 10 minutes. Drain and toss with remaining 1/4 cup dressing.

5. Serve the vegetables on a bed of pasta. Garnish with shaved Parmesan and basil.

6. Do-Ahead Tip: Assemble skewers; place on a platter and cover with plastic wrap. Refrigerate. Brush with dressing just before grilling.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FAMILY_RECIPES.