Pasta with grilled shrimp & vegetables marinara

9 servings

Ingredients

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

Directions

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]

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