Grilled Vegetable & Wild Mushroom Pasta
Prep time: 15min
Total time: 30 min
Serves: 4
1/2
bunch asparagus, trimmed
1
small eggplant, cut into 3/4-in. (2-cm) thick rounds
1
small red pepper, seeded and halved
1
small yellow pepper, seeded and halved
1
small zucchini, seeded and halved length-wise
3 tbsp
olive oil
45 mL
8 oz
whole-wheat pasta, cooked according to package directions
250 g
1 container
Sensations by Compliments Gourmet Mushroom Medley Soup
625 mL
2 tbsp
grated Parmigiano Reggiano
30 ml
Per serving (1/4 of the recipe):
calories
470
fat
18 g
saturated fat
5 g
carbs
15 g
sugar
9 g
protein
13 g
cholestrol
15 mg
fibre
11 g
Directions
-
Brush veggies with olive oil. Grill on barbecue or grill pan preheated to medium heat, about 10 min., turning occasionally, until softened and lightly charred. Remove from grill or pan. When cool enough to handle, slice veggies into bite-sized pieces. Reserve a quarter of the veggies for garnish.
-
In large saucepan, combine the Sensations by Compliments Gourmet Mushroom Medley Soup and three quarters of the grilled vegetables; simmer until heated through. Stir pasta into saucepan mixture and cook 2 min. until heated through. Divide pasta mixture evenly among 4 plates, top with reserved veggies and sprinkle with cheese.
