Grilled Vegetable Fettuccine

(2 Ratings)
Recipe Yield: 4 Servings


  • 1 (4.8 ounce) package PASTA RONIĀ® Garlic Alfredo
  • 1 large zucchini
  • 1 large yellow squash
  • 1 medium red bell pepper
  • 1 medium yellow or green bell pepper
  • 1/4 cup non-creamy Italian salad dressing
  • 2/3 cup milk
  • 1 tablespoon margarine, butter or spread with no trans fat
  • 3/4 cup (3 ounces) crumbled goat cheese or feta cheese
  • 1/4 cup julienned fresh basil leaves

Preparation Steps

  1. Preheat grill or broiler. Cut zucchini and squash lengthwise into quarters. Cut bell peppers lengthwise into quarters; discard stems and seeds. Brush dressing over all surfaces of vegetables. Grill over medium coals 10 to 12 minutes or broil on top rack 1
  2. Meanwhile, in medium saucepan, bring 1-1/4 cups water, milk, margarine, pasta and Special Seasonings to a boil. Reduce heat to medium-low. Gently boil uncovered, 5 to 6 minutes or until pasta is slightly firm, stirring occasionally.
  3. Cut grilled vegetables into 1/2-inch chunks; stir into pasta mixture. Let stand 3 minutes. Top pasta with cheese and basil.