Recipe: Pasta with Grilled Shrimp and Vegetables Marinara (using zucchini, peppers and mushrooms)

PASTA WITH GRILLED SHRIMP AND VEGETABLES MARINARA

"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 medium zucchini, cut into 3/4-inch thick slices, quartered
1 small red bell pepper, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
2 cups (6 oz.) sliced fresh mushrooms
3/4 cup reduced-calorie Italian salad dressing, divided use
3/4 lb. medium-size fresh shrimp, peeled and deveined
12 oz. fettuccine, uncooked
3 cups (one 28 oz. jar) marinara sauce

In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain.

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.

Cook pasta according to package directions; drain.

Meanwhile, in large saucepan, stir together marinara sauce and vegetables; heat to boiling. Reduce heat; add shrimp and heat through.

Toss hot pasta and sauce together.

For best results, use American Beauty, Ideal by San Giorgio, P&R, Ronzoni, San Giorgio or Skinner Fettuccine.

Makes 9 servings (about 1 cup each)
From: Vicki,La - 09-20-97