Grilled Vegetable & Wild Mushroom Pasta

Prep time: 15min

Total time: 30 min

Serves: 4

1/2

bunch asparagus, trimmed

small eggplant, cut into 3/4-in. (2-cm) thick rounds

small red pepper, seeded and halved

small yellow pepper, seeded and halved

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

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.