- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Brush squash, fennel, bell pepper and onion with 1 tablespoon of the oil. Season with salt and pepper to taste.
- Place vegetables on grill. Grill, covered, 10 to 12 minutes or until tender, turning occasionally. Remove from grill and transfer to a cutting board; let cool slightly.
- Meanwhile, cook pasta al dente according to package directions. Drain; transfer to a medium bowl.
- Chop grilled vegetables; add to pasta. Add tomato, basil and remaining oil; toss. Season with salt and pepper to taste, and sprinkle with Parmesan (if desired). Serve warm or chilled.
View all nutritional information
Calories 129, Calories Fat 51, Total Fat 5g, Saturated Fat 0g, Cholesterol 21mg, Sodium 21mg, Carbohydrate 16g, Protein 3g
|Calories (fat) extra||39|
|Total Fat (extra)||9|
|Saturated Fat (extra)||1|
|Vitamin A (extra)||3|
|Vitamin C (extra)||22|