Recipe: Nutrition
Egg-free
Nut-free
High-Fiber
Low-Cholesterol
Low-Fat
Low-Sugar
Vegetarian / Meatless
Directions
Prep Time
10 minutes*
Cook Time
18 minutes
Ready in
28 minutes*
- Place zucchini, onion, bell pepper and vinaigrette in a large resealable bag. Seal bag; refrigerate 4 to 8 hours, turning bag occasionally.
- In a large stockpot bring 4 quarts water to boiling over medium-high heat. Cook pasta al dente, 8 to 10 minutes or according to package directions.
- Meanwhile, preheat grill to medium (300ÂF to 350ÂF). Remove vegetables from marinade; reserve marinade. Place vegetables on grill. Grill, covered, 8 to 10 minutes, turning once.
- Drain pasta; transfer to a deep serving platter. Remove vegetables from grill; cut into bite-size pieces. Spoon vegetables over pasta; drizzle with reserved marinade. Season with salt and pepper to taste, and sprinkle with parsley and Parmesan. Serve immediately.
Nutritional Information
Serving Size
1
Per Serving
Calories 263, Calories Fat 59, Total Fat 7g, Saturated Fat 2g, Cholesterol 10mg, Sodium 374mg, Carbohydrate 40g, Protein 13g
Serving Size | 1 |
Calories | 263 |
Calories Fat | 59 |
Calories (fat) extra | 23 |
Total Fat | 7g |
Total Fat (extra) | 11 |
Saturated Fat | 2g |
Saturated Fat (extra) | 11 |
Cholesterol | 10mg |
Cholesterol (extra) | 3 |
Sodium | 374mg |
Sodium (extra) | 16 |
Potassium | 184mg |
Carbohydrate | 40g |
Carbohydrate (extra) | 14 |
Fiber | 6g |
Fiber (extra) | 26 |
Sugars | 3g |
Protein | 13g |
Omega3 | 0g |
Vitamin A | 274IU |
Vitamin A (extra) | 5 |
Vitamin C | 25mg |
Vitamin C (extra) | 43 |
Iron | 2mg |
Iron (extra) | 3 |