Easy for Entertaining
Grilled Vegetables and Pasta
Ingredients
- 6 (6-inch) bamboo skewers
- 1 (14-oz) pkg whole-grain linguine (or use any long strand pasta)
- 1 (8-oz) pkg baby portobello mushrooms
- 6 Tbsp olive oil
- 2 ears corn, shucked
- 2 zucchini, cut into ¼-inch-thick planks
- 2 yellow squash, cut into ¼-inch-thick planks
- 1 red onion, cut into ½-inch-thick slices
- 1 organic red bell pepper, halved
- 1 organic yellow bell pepper, halved
- ½ cup chopped fresh parsley
- ¼ cup Champagne vinegar (or use white wine vinegar)
- 1 Tbsp whole-grain mustard
- 1 tsp honey
- 1 pint organic cherry tomatoes, halved
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
Instructions
- Soak skewers in water to cover 30 minutes; drain.
- Cook pasta according to package directions; drain, set aside, and keep warm.
- Meanwhile, preheat grill to medium-high heat.
- Thread mushrooms onto skewers; brush with 1 Tbsp oil, and place on a large baking sheet.
- Rub corn with 1 Tbsp oil, and place on a pan. Add zucchini, squash, onion, and bell peppers; toss with 2 Tbsp oil.
- Grill vegetables, covered, 5 to 10 minutes or until browned and tender.
- Whisk together 2 Tbsp oil, parsley, vinegar, mustard, and honey in a large bowl.
- Remove mushrooms from skewers; cut in half, and add to vinaigrette mixture.
- Cut kernels from corn; add to mushroom mixture.
- Coarsely chop zucchini, squash, and bell peppers; add to mushroom mixture.
- Separate onions into rings; add to vegetables along with tomatoes.
- Add pasta; toss. Season with salt and pepper. Sprinkle with cheese before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
512
|
512
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 71 | 71 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 518 | 518 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
