6 ounces short whole wheat pasta (like penne, farfalle, fussili, mezze maniche)
1 zucchini, sliced
1/2 eggplant, sliced
1/4 cup bottled preserved grilled peppers, chopped
5 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 ground black pepper
4 fresh mint leaves, finely chopped
Over high heat, boil a pot of salted water. When it starts to boil, put the pasta. Cook according to the number of minutes indicated in the package or until they are al dente.
When they are cooked, put the pot under the faucet and rinse with cold water to stop the cooking. Drain then set aside in a bowl. Drizzle about a tablespoon of extra virgin olive oil so that they won’t stick to each other.
While cooking the pasta, grill the vegetables. On a hot grill or griddle, cook the zucchini and eggplant.
When the vegetables are cooked through and already have grill marks, dice them.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt and ground pepper.
In a big serving bowl, mix together the pasta, vegetables, bottled peppers, and mint.
Pour the dressing on the pasta and mix carefully.
Serve at room temperature or cold.
Yields: 6 servings
Serving Size: 3/4 cup salad
Total Fat: 13 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrates: 27 g
Dietary Fiber: 5 g
Sugars: 3 g
Protein: 3 g
SmartPoints value : 8