Caesar Pasta Primavera

Fire-roasting the vegetables in this recipe brings out their natural sweetness. Try this the next time you grill for a new favorite meatless main dish.

Caesar Pasta Primavera
Servings: 4 Prep 20 mins Cook 10 mins Grill 10 mins


  • 2 10 ounce packages white mushrooms
  • 1 12 ounce package firm cherry tomatoes
  • 1 sweet onion (about 10 ounces), cut into 1-inch pieces
  • 2 summer squash (1 pound total), cut into 1/4-inch slices
  • 2 red sweet peppers (1 pound), cut into 1-inch pieces
  • 1/2 cup reduced-calorie Caesar dressing, (such as Ken's Lite)
  • 12 ounces whole-wheat spaghetti
  • 1/2 cup shaved Parmesan cheese and fresh basil, for garnish

Make It

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.

2. Evenly divide vegetables and thread alternately onto 8 metal skewers

3. Generously brush veggies with 1/4 cup of the dressing. Grill for 4 to 5 minutes, until lightly charred. Carefully turn and grill covered for an additional 4 to 5 minutes or until vegetables soften and are lightly charred. Remove to a large serving platter and keep warm.

4. Cook pasta following package directions, about 10 minutes. Drain and toss with remaining 1/4 cup dressing.

5. Serve the vegetables on a bed of pasta. Garnish with shaved Parmesan and basil.

Do-Ahead Tip:

6. Assemble skewers; place on a platter and cover with plastic wrap. Refrigerate. Brush with dressing just before grilling.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 476, Fat, total (g): 5, chol. (mg): 4, sat. fat (g): 1, carb. (g): 96, fiber (g): 14, pro. (g): 21, sodium (mg): 434, Percent Daily Values are based on a 2,000 calorie diet.