1 small yellow summer squash, halved lengthwise, sliced
1/2 medium red bell pepper, halved crosswise, cut into strips
1/2 medium red onion, halved crosswise, cut into wedges
EVOO
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/4 cup shredded Parmesan cheese
Instructions
Prepare pasta according to package directions; drain and keep warm in cooking pan.
Combine zucchini, yellow squash, bell pepper and onion in large bowl. Spray with cooking spray; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.
Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.
Originally Submitted
5/8/2010
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