 |
| |
| |
Nutritional Information
Calories: 330
Fat: 7.3g
Protein: 12.2g
Carbohydrates: 57g
Fiber: 6.1g
Cholesterol: 3mg
Iron: 4.2mg
Sodium: 295mg
Calcium: 138mg
Servings
Serves 6, serving size about 2 cups
Time To Cook
Preparation Time: 30 minutes
Total Cooking time: 20 minutes.
| | |
 |
Penne Pasta With
Grilled Italian Vegetables
Ingredients
- 1 eggplant, about 1 1/4 pounds cut into 1/2-inch-thick slices
- 1 teaspoon salt, divided
- 3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
- 1 red bell pepper, seeded and quartered
- cooking spray of your choice
- 4 plum tomatoes, halved
- 4 cups sliced green onions, about 2 bunches
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon rind
- 1/2 cup thinly sliced fresh basil
- 6 cups hot cooked penne pasta, cooked to package instructions
- 1/4 cup, about 1 ounce, grated fresh Parmesan cheese
Directions
|
- Place eggplant in a colander and sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well.
- Prepare grill.
- Place eggplant, zucchini, and bell peppers on grill rack coated with cooking spray.
Grill 10 minutes, turning once. Add tomatoes and onions and cook 5 minutes, turning often.
- Remove the vegetables from grill. Cut all into 1-inch pieces except tomato. Cut tomato halves in half lengthwise.
- Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese. Toss well and serve.
|
| |
|
