Rigatoni and Grilled Vegetables

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

  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 6

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
  • 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
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    15%;
    Iron
    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.
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