Grilled Vegetable & Wild Mushroom Pasta
Prep Time
Serves
Cooking Mode
½ bunch asparagus, trimmed
1 small eggplant, cut into ¾-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
8 oz whole-wheat pasta, cooked according to package directions
1 container Sensations by Compliments Gourmet Mushroom Medley Soup
2 tbsp grated Parmigiano Reggiano
½ bunch asparagus, trimmed
1 small eggplant, cut into ¾-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
8 oz whole-wheat pasta, cooked according to package directions
1 container Sensations by Compliments Gourmet Mushroom Medley Soup
2 tbsp grated Parmigiano Reggiano
Directions
1Brush 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.
2In 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.
Tips
1
Roasted vegetables also work well in this recipe. If you don't have leftovers, make a batch with our honey roasted root vegetables recipe
Disclaimer
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Personal Note
Personal Note
