- Place zucchini, onion, bell pepper and vinaigrette in a large resealable bag. Seal bag; refrigerate 4 to 8 hours, turning bag occasionally.
- In a large stockpot bring 4 quarts water to boiling over medium-high heat. Cook pasta al dente, 8 to 10 minutes or according to package directions.
- Meanwhile, preheat grill to medium (300ÂF to 350ÂF). Remove vegetables from marinade; reserve marinade. Place vegetables on grill. Grill, covered, 8 to 10 minutes, turning once.
- Drain pasta; transfer to a deep serving platter. Remove vegetables from grill; cut into bite-size pieces. Spoon vegetables over pasta; drizzle with reserved marinade. Season with salt and pepper to taste, and sprinkle with parsley and Parmesan. Serve immediately.
View all nutritional information
Calories 263, Calories Fat 59, Total Fat 7g, Saturated Fat 2g, Cholesterol 10mg, Sodium 374mg, Carbohydrate 40g, Protein 13g
|Calories (fat) extra||23|
|Total Fat (extra)||11|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||5|
|Vitamin C (extra)||43|