Grilled summer vegetable pasta-pillsbury recipe

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Grilled summer vegetable pasta-pillsbury recipe calories by ingredient
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Number of Servings: 6


    8 0z uncooked linguine
    4 med. tomatoes, chopped
    1/3 cup coarsely chopped fresh basil leaves
    6 tbsp. olive oil
    1/2 tsp. salt
    1/4 tsp. pepper
    2 cloves garlic, finely chopped
    1/2 eggplant, cut into 1/2 inch slices
    1 med. red bell pepper
    1 med. zucchini
    1 med. onion, cut into 1/2 inch slices
    4 oz. feta cheese, crumbled
    1/3 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.

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