We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Rigatoni and Grilled Vegetables

(0)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 14 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Dinner ready in 30 minutes! Enjoy pasta and grilled vegetables in a new way - a delicious meal.

Ingredients

8
oz. (3 cups) uncooked rigatoni (large tubular pasta)
1
(1-lb.) eggplant, peeled, cut into 3/4-inch cubes
1
medium zucchini, cut into 1/4-inch slices
1
medium red bell pepper, cut into 1-inch pieces
1
medium onion, coarsely chopped
1
tablespoon chopped fresh rosemary
1
teaspoon grated lemon peel
1
garlic clove, minced
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
3
tablespoons olive oil
1
tablespoon lemon juice
2
Italian plum tomatoes, seeded, coarsely chopped
4
oz. (1 cup) shredded Gouda cheese

Steps

  • 1 In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
  • 2 Meanwhile, heat grill. In large bowl, combine eggplant, zucchini, bell pepper and onion. Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat. Cut 24x18-inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
  • 4 Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional rosemary sprigs.
  • 1 In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
  • 2 Meanwhile, heat grill. In large bowl, combine eggplant, zucchini, bell pepper and onion. Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat. Cut 24x18-inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
  • 4 Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional rosemary sprigs.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
310
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
20mg
7%
Sodium
340mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
6g
6%
Protein
11g
11%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved