Grilled Veggie Pasta

By Tonya_Speed

NUTRITION per serving: 364 Calories; 8g Fat; 11g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 4 Grain (Starch); 1 Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 1 pound Rigatoni pasta
• 3 tablespoons olive oil, divided
• 1 baby Italian eggplant, sliced in 1/2-inch thick discs
• 1 medium zucchini, sliced in half lengthwise
• 1 medium onion, sliced
• 1 medium red bell pepper, seeded, deribbed and cut into quarters
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped garlic
• 1 teaspoon crushed red pepper flakes

Preparation

Step 1

Preheat indoor or outdoor grill to MEDIUM-HIGH. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes; drain and set aside. Lightly brush all sides of each vegetable with 1 tablespoon of olive oil; season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces. Add remaining olive oil to a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté for 1 minute then stir in pasta and chopped vegetables; toss. Transfer to a serving dish and serve immediately.
*Leanne’s Note: Throw some extra veggies on the grill to wrap in a whole wheat tortilla for a quick and easy lunch the next day!

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free pasta.