Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.
Grilled Summer Vegetable Pasta
- Prep Time 35 min
- Total 35 min
- Servings 6
- Ingredients 13
Ingredients
- 8 oz uncooked linguine
- 4 medium tomatoes, chopped
- 1/3 cup coarsely chopped fresh basil leaves
- 6 tablespoons olive or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 cloves garlic, finely chopped
- 1/2 eggplant, cut into 1/2-inch slices
- 1 medium red bell pepper, quartered
- 1 medium yellow summer squash, cut in half lengthwise
- 1 medium onion, cut into 1/2-inch slices
- 4 oz chèvre (goat) cheese, crumbled
- 1/3 cup shredded fresh Parmesan cheese
Instructions
-
Step1Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
-
Step2Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
-
Step3In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
-
Step4Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
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Step5Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
-
Step6Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.
Nutrition
440
Calories
22g
Total Fat
14g
Protein
45g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 550mg
- 23%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 7g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 45%
- 45%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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