Grilled Vegetable Fettuccine

Pasta Roni Garlic Alfredo (4.8 oz)
Prep Time: 15 Minutes Cook Time: 20 Minutes Time to Table: 35 Minutes Recipe Yield: 4 Servings

Ingredients

1  (4.8 ounce) package PASTA RONI® Garlic Alfredo
1  large zucchini
1  large yellow squash
1  medium red bell pepper
1  medium yellow or green bell pepper
1/4  cup non-creamy Italian salad dressing
2/3  cup milk
1  tablespoon margarine, butter or spread with no trans fat
3/4  cup (3 ounces) crumbled goat cheese or feta cheese
1/4  cup julienned fresh basil leaves

Preparation Steps

1.  Preheat grill or broiler. Cut zucchini and squash lengthwise into quarters. Cut bell peppers lengthwise into quarters; discard stems and seeds. Brush dressing over all surfaces of vegetables. Grill over medium coals 10 to 12 minutes or broil on top rack 10 to 12 minutes or until vegetables are tender, turning occasionally.
2.  Meanwhile, in medium saucepan, bring 1-1/4 cups water, milk, margarine, pasta and Special Seasonings to a boil. Reduce heat to medium-low. Gently boil uncovered, 5 to 6 minutes or until pasta is slightly firm, stirring occasionally.
3.  Cut grilled vegetables into 1/2-inch chunks; stir into pasta mixture. Let stand 3 minutes. Top pasta with cheese and basil.

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