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Grilled Vegetable Pasta Recipe
|Red pepper||1 , seeded and cut into quarters|
|Yellow pepper||1 , seeded and cut into quarters|
|Green pepper||1 , seeded and cut into quarters|
|Baby eggplant||6 , cut lengthwise into quarters|
|Olive oil||2 Tablespoon|
|Plum tomatoes||8 , halved (Egg / Italian Type)|
|Red onion||1 , sliced|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh basil||1 Tablespoon (Purple / Green Colored)|
|Freshly ground black pepper||To Taste|
|Spinach tagliatelle||1 Pound (500 Gram)|
Calories 385 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 20.1 mg0.8%
Total Carbohydrates 66 g21.9%
Dietary Fiber 13.9 g55.7%
Sugars 12 g
Protein 13 g26%
Vitamin A 44% Vitamin C 249.3%
Calcium 5.6% Iron 11.5%
*Based on a 2000 Calorie diet
2. Brush cut surfaces of eggplant lightly with oil and cook under preheated hot grill for 2-3 minutes each side or until golden.
3. Place tomatoes, skin side down, under preheated hot grill and cook for 2 minutes or until soft.
4. Heat remaining oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 4 minutes or until onion is soft and golden. Add red pepper, yellow pepper, green pepper, eggplant, tomatoes, basil and black pepper to taste and cook, stirring, for 4 minutes.
5. Cook pasta in boiling water in a large saucepan following packet directions. Drain well and top with vegetable mixture. Serve immediately.