Grilled Primavera & Fresh Herb Penne
Makes 8 servings (about 1.5 cups each)

INGREDIENTS
1 small bunch asparagus
3 large carrots (with green tops on)
1 small sweet onion, sliced
1 large portabella mushroom cap
1 zucchini
Olive oil cooking spray
Salt/Pepper

2 cups (uncooked) whole wheat penne

Fresh Herb & Olive Oil Dressing:
1/4 cup white balsamic vinegar
1/4 cup lemon juice (about 2 lemons)
1/4 cup olive oil
2 cups fresh basil, parsley and chives, finely chopped
4 cloves garlic, minced

1/3 cup parmesan cheese, fresh grated

DIRECTIONS

1. Grill vegetables (use olive oil spray & salt/pepper).
2. Boil & drain penne.
3. Use food processor to blend dressing ingredients.
4. Toss veggies, pasta and dressing. Top with cheese.

Serve room temperature and enjoy!

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Nutrition Facts Serv. size 1/8 recipe (197g) Servings 8 Calories 219   Fat Cal. 78   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 9g 15% Total Carb. 31g 10%   Sat. Fat 2g 8%   Fiber 3g 10%   Trans Fats 0g     Sugars 5g   Cholest. 4mg 0% Protein 8g   Sodium 95mg 4%       Vitamin A 50% Vit. C 120% Calcium 10% Iron 15%