Grilled market-fresh veggies meet marinated olives and artichokes in this healthy dish made with whole wheat rotini. So chock full with taste and texture, carnivores won't complain about this vegetarian dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2008
MethodIn large bowl, whisk together parsley, basil, oil, vinegar, garlic, salt and pepper; set aside.
Place mushrooms, onion and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 to 10 minutes. Cut mushrooms and onion into1/2-inch (1 cm) chunks. Cut zucchini crosswise into 1/2-inch (1 cm) thick slices. Add vegetables to bowl; toss to coat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 to 12 minutes; drain and rinse.
Add pasta, tomatoes, artichokes and olives to vegetable mixture; toss to combine. Sprinkle with cheese.
Nutritional facts Per serving: about
- Sodium 844 mg
- Protein 21 g
- Calories 613.0
- Total fat 26 g
- Cholesterol 5 mg
- Saturated fat 4 g
- Total carbohydrate 83 g
- Iron 32.0
- Folate 35.0
- Calcium 16.0
- Vitamin A 19.0
- Vitamin C 37.0