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Mediterranean Grilled Veggie Pasta
Mediterranean Grilled Veggie Pasta

Mediterranean Grilled Veggie Pasta

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Cook Minutes 30 Min
Prep : 30 Min
Mediterranean ingredients come together beautifully in this vegetarian pasta. Grilling the vegetables adds extra flavour and complements the creamy herb & garlic sauce - perfect for BBQ season or whenever you are grilling.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g pappardelle pasta, uncooked
2 Japanese eggplants, cut lengthwise into 1/4-inch-thick slices
2 zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 red onion, cut into 1/4-inch-thick slices
3 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/2 cup milk
1/4 cup Kalamata olives, pitted, quartered
2 Tbsp. Kraft 100% Romano Shredded Cheese
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Step 1
Heat barbecue to medium heat.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, brush vegetables with dressing; grill 3 to 4 min. on each side or until tender. Remove from barbecue. Cut onion slices in half, then cut zucchini and eggplant slices diagonally in half.
Step 3
Drain pasta, reserving 1/3 cup cooking water. Mix cream cheese product and milk until blended.
Step 4
Return pasta to saucepan. Add cream cheese mixture, olives and enough of the reserved cooking water until sauce is of desired consistency. Cook on medium-low heat 2 to 3 min. or until heated through, stirring constantly. Add vegetables; cook and stir 2 min. or until evenly coated with sauce. Serve topped with Romano.
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Variation
Prepare recipe as directed, reducing olives to 3 Tbsp. and adding 1 Tbsp. capers to drained cooked pasta in pan along with the cream cheese mixture and reserved pasta cooking water.
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Variation
Substitute 1 large red pepper for 1 of the eggplants or zucchini. Cut pepper into quarters, then grill 3 to 4 min. on each side or until lightly charred. Chop into bite-size pieces before adding to the prepared sauce along with the remaining chopped grilled vegetables.
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Make Ahead
The vegetables can be grilled ahead of time. Cool, then refrigerate up to 24 hours. Spread onto parchment-covered baking sheet to reheat in warm oven while the pasta is cooking, then continue as directed.
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Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 4.5 g
23 %
Cholesterol 25 mg
Sodium 400 mg
17 %
Carbohydrate 55 g
Fibre 5 g
Sugars 12 g
Protein 14 g
Vitamin A
10 %
Vitamin C
35 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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