Pasta with grilled shrimp & vegetables marina
9 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Zucchini cut into 3/4\" thick slices quartered |
| 1 | small | Sweet red pepper cut into 1-inch chunks |
| 1 | small | Sweet yellow pepper cut into 1-inch chunks |
| 6 | ounces | Sliced fresh mushrooms |
| ¾ | cup | Italian salad dressing (reduced-calorie), divided |
| ¾ | pounds | Medium-size fresh shrimp peeled and deveined |
| 12 | ounces | Fettuccine, uncooked |
| 28 | ounces | Jar marinara sauce |
Cook vegetables and shrimp on your outdoor grill during summer or broil indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish.
1.In large baking dish, toss vegetables and ½ cup salad dressing; cover. 2.In small bowl, toss shrimp and remaining dressing; cover.
Marinate vegetables and shrimp 30 minutes; drain. 3.Grill or broil vegetables until slightly brown, about 5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes on each side. 4.Cook pasta according to package directions; drain. Meanwhile, in large saucepan, stir toge through. Toss hot pasta and sauce. 9 servings (about 1 cup each).
For best results, use AMERICAN BEAUTY, IDEAL by San Giorgio, P&R, RONZONI, SAN GIORGIO or SKINNER Fettuccine.
NUTRITIONAL INFORMATION PER SERVING = ⅑ OF RECIPE 270 Calories
12 g Protein
41 g Carbohydrate
6 g Total Fat ( 50 mg Cholesterol 620 mg Sodium
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]