Pan-Grilled Veggie Pasta Primavera
Flavorful pan-grilled vegetables with seasoned tomatoes and whole grain pasta for a colorful meatless entree
Prep Time 30 minutes
Cook Time 30 minutes
4 servings (1-3/4 cups each)
|1/4||Cup shredded Parmesan cheese|
|1||can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained|
|1/2||medium red onion, halved crosswise, cut into wedges|
|6||*serving (1/3 sec spray) PAM® Olive Oil No-Stick Cooking Spray|
|8||Ounce dry whole grain linguine pasta, broken in half, uncooked|
|1/2||medium red bell pepper, halved crosswise, cut into strips|
|1/2||Teaspoon dried oregano|
|1/4||Teaspoon ground black pepper|
|1||small yellow summer squash, halved lengthwise, sliced|
|1||small zucchini, halved lengthwise, sliced|
- Prepare pasta according to package directions; drain and keep warm in cooking pan.
- Combine zucchini, yellow squash, bell pepper and onion in large bowl. Spray with cooking spray; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
- Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.
- Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.
|Serving Size:||1-3/4 cups|
|Total Fat||3.9 g|
|Saturated Fat||.9 g|
|Dietary Fiber||8.9 g|
|Vitamin A||880.5 iu|
|Vitamin C||37 mg|
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