FOREMAN FNATICS

GRILLED VEGETABLE PASTA PRIMAVERA

Loaded with vegetables and fresh basil flavor, this pasta dish is fresh and lively. Use whole grain pasta for a healthy addition.

INGREDIENTS

  • 1 Portobello mushroom, gills removed
  • 1 Tbs. olive oil
  • ½ onion, sliced in rounds
  • 1 red pepper, quartered and seeded
  • ½ tsp. salt
  • 1 yellow pepper, quartered and seeded
  • 1 zucchini, sliced

Pasta

  • ⅓ cup chopped fresh basil
  • 4 cloves garlic, minced
  • ¼ tsp. freshly ground pepper
  • 12 oz. linguine, cooked according to package directions
  • ¼ cup extra virgin olive oil
  • ¼ cup grated Parmesan cheese
  • ½ tsp. salt
  • 1 cup halved grape tomatoes

DIRECTIONS

GRILLED VEGETABLES

Toss red and yellow peppers, zucchini, mushroom and onion with oil. Season with salt. Preheat George Foreman Grill for 5 minutes with lid closed.

Place vegetables on grill, cook for 5 to 7 minutes or until tender and well-marked. Cool slightly and cut into bite size pieces.

PASTA

Meanwhile, toss tomatoes with basil, olive oil, garlic, salt and pepper. Stir in pasta, Grilled Vegetables and Parmesan cheese. Serve warm or room temperature.

Tip: Grilled asparagus is also a nice addition to this pasta.

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