Linguine with Grilled Vegetables
1 pound linguine or thin spaghetti, uncooked
Cook pasta according to package directions; drain. Preheat oven to 250ºF.
Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. Do not over-grill; keep fairly firm.
Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled. In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. Toss crumbs in basil mixture to coat.
Heat oil in large sauté pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired.
Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately.
NOTE - These other seasonings may also be used in place of the fresh basil. (1)
1 teaspoon dry basil and 1 tablespoon fresh thyme, finely chopped
Per Serving: 450 Calories; 8g Fat (16.4% calories from fat); 2g Saturated Fat; 15g Protein; 80g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 210mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.
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