Meatless Meal
Grilled Vegetable and Pasta Toss
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ½ (8-oz) pkg chickpea pasta
- 1 portobello mushrooms cap, stems and gills removed
- 2 Tbsp olive oil, divided
- 1 ear corn, shucked
- 1 zucchini, cut into ¼ inch thick planks
- ½ red bell pepper, halved and seeded
- ½ red onion, cut into ½ inch thick slices
- ¼ cup refrigerated Champagne vinaigrette
- ¼ cup chopped fresh basil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook pasta according to package directions. Meanwhile, preheat grill or grill pan to medium-high heat.
- Brush mushroom with ½ Tbsp oil. Rub corn with ½ Tbsp oil. Toss zucchini, bell peppers, and onion with 1 Tbsp oil.
- Grill vegetables, covered, 5 to 10 minutes or until browned and tender.
- Coarsely chop mushrooms, zucchini, bell pepper, and onion; cut kernels from cob. Discard cob.
- Combine pasta, vegetables, vinaigrette, basil, salt, and pepper in a medium bowl.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
375
|
375
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 10 | 10 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 472 | 472 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 2 | 2 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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