Recipe: Grilled Primavera & Fresh Herb Penne

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

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

Serve room temperature and enjoy!

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%