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Grilled Summer Vegetable Pasta

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  0 reviews
  • 35 min prep time
  • 35 min total time
  • 13 ingredients
  • 6 servings
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Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

Ingredients

8
oz uncooked linguine
4
medium tomatoes, chopped
1/3
cup coarsely chopped fresh basil leaves
6
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
2
cloves garlic, finely chopped
1/2
eggplant, cut into 1/2-inch slices
1
medium red bell pepper, quartered
1
medium yellow summer squash, cut in half lengthwise
1
medium onion, cut into 1/2-inch slices
4
oz chèvre (goat) cheese, crumbled
1/3
cup shredded fresh Parmesan cheese

Steps

  • 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 large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  • 3 In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
  • 4 Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • 5 Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
  • 6 Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan 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 large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  • 3 In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
  • 4 Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • 5 Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
  • 6 Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Expert Tips

To broil, place vegetables on broiler pan and broil 4 to 6 inches from heat using time provided above as a guide.

Instead of the chèvre, use 4 oz of plain cream cheese, garlic-herb cream cheese, flavored feta cheese or blue cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
7g
35%
Trans Fat
0g
0%
Cholesterol
20mg
6%
Sodium
550mg
23%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
21%
Sugars
7g
7%
Protein
14g
14%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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