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Name: Rigatoni with Mixed Grilled Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; pieces; ; large, up to 10; Black Pepper freshly ground; 1 lg Yellow squash; sliced into; ; clean and sliced; ; 1/4-inch rounds (12; 1 Red onion; peeled and cut; 1/4 c Chopped fresh basil; 1 c Grated Parmesan cheese; ; ounces); ; or quarters, if; 1 Red bell pepper; seeded and; 1/4 c olive oil; 8 oz Mushrooms; trimmed, wiped; ; vertically in half,; 1 lb Dry rigatoni pasta; 2 Garlic minced; Salt; 1 ts Chopped fresh oregano or 1/2; ; dried; 1 lg Zucchini sliced into; ; 1/2-inch strips; 1 Green bell pepper; seeded; ; 1/2-inch strips; ; 1/4-inch round

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INGREDIENTS

; pieces
; large, up to 10
Black Pepper ; freshly ground
1 lg Yellow squash; sliced into
; clean and sliced
; 1/4-inch rounds (12
1 Red onion; peeled and cut
1/4 c Chopped fresh basil
1 c Grated Parmesan cheese
; ounces)
; or quarters, if
1 Red bell pepper; seeded and
1/4 c olive oil
8 oz Mushrooms; trimmed, wiped
; vertically in half,
1 lb Dry rigatoni pasta
2 Garlic ; minced
Salt
1 ts Chopped fresh oregano or 1/2
; dried
1 lg Zucchini sliced into
; 1/2-inch strips
1 Green bell pepper; seeded
; 1/2-inch strips
; 1/4-inch round

Servings

INSTRUCTIONS

TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil, oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss this with the vegetables and marinate at room temperature for at least an hour. TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would and grill the vegetables, in batches until tender. Or, preheat your broiler and broil the vegetables, turning them once, until browned on both sides. (You can also set your oven to 500? F. and roast the vegetables for 30 minutes.) If you think the pieces are too large for pasta, then cool the vegetables for 10 minutes and chop them into manageable pieces. Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for about 12 minutes or until tender but still firm to the bite. Drain, toss with the vegetables, basil and Parmesan cheese. Season with salt and pepper to taste, and serve immediately. Per serving: 1059 Calories (kcal); 80g Total Fat; (65% calories from fat); 43g Protein; 50g Carbohydrate; 63mg Cholesterol; 1512mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Rigatoni with Mixed Grilled Vegetables

; pieces 
  ; large, up to 10 
  Black Pepper freshly ground
1 lg Yellow squash; sliced into 
  ; clean and sliced 
  ; 1/4-inch rounds (12 
1  Red onion; peeled and cut 
1/4 c Chopped fresh basil 
1 c Grated Parmesan cheese 
  ; ounces) 
  ; or quarters, if 
1  Red bell pepper; seeded and 
1/4 c olive oil 
8 oz Mushrooms; trimmed, wiped 
  ; vertically in half, 
1 lb Dry rigatoni pasta 
2  Garlic minced
  Salt 
1 ts Chopped fresh oregano or 1/2 
  ; dried 
1 lg Zucchini sliced into 
  ; 1/2-inch strips 
1  Green bell pepper; seeded 
  ; 1/2-inch strips 
  ; 1/4-inch round

TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil,  oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper.  Toss this with the vegetables and marinate at room temperature for at least  an hour.    TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would  and grill the vegetables, in batches until tender. Or, preheat your broiler  and broil the vegetables, turning them once, until browned on both sides.  (You can also set your oven to 500? F. and roast the vegetables for 30  minutes.) If you think the pieces are too large for pasta, then cool the  vegetables for 10 minutes and chop them into manageable pieces.    Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook  for about 12 minutes or until tender but still firm to the bite. Drain,  toss with the vegetables, basil and Parmesan cheese. Season with salt and  pepper to taste, and serve immediately.        Per serving: 1059 Calories (kcal); 80g Total Fat; (65% calories from fat);  43g Protein; 50g Carbohydrate; 63mg Cholesterol; 1512mg Sodium Food  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 12  1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (753g)
Recipe Makes: 1 servings

Calories: 348
Calories from Fat: 251 (72%)

Amt Per Serving		% DV

	Total Fat 27.9g	37 %
	Saturated Fat 10.5g	53 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 2g
Cholesterol 44mg		14 %
Sodium 766.3mg		26 %
Potassium 101.7mg		3 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.6g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 348

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