Yield: 6 Servings
|1 pounds||Linguine or Spaghetti OR Thin Spaghetti uncooked|
|5 slices||White or wheat bread|
|1 medium||Yellow squash|
|1 medium||Zucchini squash|
|3 larges||Red tomatoes,|
|½ bunch||Fresh basil, finely chopped OR 1 tsp. dry basil|
|1 tablespoon||Fresh thyme, finely chopped OR 1 tsp. dry thyme|
|1 tablespoon||Fresh oregano finely chopped OR 1 tsp. dry oregano|
|⅓ cup||Grated Parmesan cheese|
|\N \N||Freshly ground black pepper|
|2 tablespoons||Extra-virgin olive oil OR vegetable oil|
|4 tablespoons||Lemon juice|
|3 tablespoons||Balsamic vinegar|
Cut yellow squash, zucchini, eggplan, onion and tomatoes into ⅜-inch thick slices.
Cook pasta according to package directions; drain. Preheat oven to 250 degrees F.
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 ⅜-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 saute 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.
Each serving provides: 700 Calories; 24⅖ g Protein; 128 g Carbohydrates; 10⅒ g Fat; 4 mg Cholesterol; 144 mg Sodium. Calories from Fat: 13%
Copyright National Pasta Association () (Reprinted with permission)