Three ingredients to dinner? Sounds too good to be true, but it is!
cup Italian dressing
cups fresh vegetables, 1-inch pieces
package (12 ounces) farfalle (bow-tie) pasta
Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
While vegetables are grilling, cook and drain pasta as directed on package.
Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.
You’ll have the prep done in no time when you buy precut fresh veggies at a pay-by-the-pound salad bar.
Make it a main dish by tossing with grilled chicken or pork.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- 5 mg
- 240 mg
- 260 mg
- Total Carbohydrate
- 54 g
- Dietary Fiber
- 4 g
- 9 g
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.