Grilled Veggie Pasta Primavera


Grilled Veggie Pasta Primavera

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White platter with linguini, grilled squash, grilled red onion, and grilled red bell pepper strips

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Servings and Ingredients

Serves 8
1 medium eggplant, peeled, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium crookneck squash, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 medium red onion, peeled, cut into 3/4-inch wedges
½ tsp. salt
¼ tsp. ground black pepper
¼ c. olive oil
1 (16 oz) pkg linguine, broken in half, prepared according to package directions
2 (14.5 oz each) cans Hunt's diced tomatoes, undrained
½ c. shredded Parmesan cheese


  1. Preheat grill to medium-high heat. Combine eggplant, zucchini, squash, bell pepper and onion in a large bowl. Season with salt and pepper. Drizzle with oil; toss to coat. Place in grill basket.
  2. Grill until vegetables are crisp-tender and slightly charred, stirring frequently (cooking time will vary by grill type). Remove vegetables from grill; cover to keep warm. Set aside.
  3. Toss pasta, undrained tomatoes and vegetables in a large bowl until well blended; sprinkle with cheese. Serve warm.

Nutrition facts


340 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 5mg
  • Sodium: 530mg
  • Total Carbohydrates: 52g
  • Protein: 13g

Daily Values

Vitamin A 20%
Vitamin C 80%
Iron 15%
Calcium 10%

Recipe Source:, Hy-Vee Seasons Fall 2007.