Pan Grilled Veggie Pasta Primavera

So lately we have been trying to eat a lot healthier more veggies and fruits less simple carbs and sweets. The sweets one is hard for me because I have such a sweet tooth lately like the past three months all I want is desserts and to bake and candy and chocolate, but I must control myself as all is well with moderation so I just keep that in mind.

I wanted to try this new recipe that was in My Womens Health Magazine

Pan Grilled Veggie Pasta Primavera
my adaptations in parenthesis

Ingedients:
8 oz. dry whole grain linguine (bow tie pasta, I realized we had run out of the healthy linguine)
1 small zucchini, sliced
1 small yellow summer squash, sliced
1/2 medium red bell pepper, sliced
1/2 medium red onion, sliced (used regular onion)
PAM Olive Oil No-Stick cooking spray (used regular olive oil)
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1 14.5 can diced tomatoes with Basil, garlic, and oregano, undrained (Used HEB Diced tomatoes with sweet onions)
1/4 cup Parm Cheese

1. Cook Pasta; Drain and keep warm in pan

2. Place Zucchini, yellow squash, bell pepper and onion in a large bowl. Coat with Olive Oil and sprinkle oregano, salt, and black pepper; toss (I didnt add salt and pepper here)

3. Heat Large skillet over high heat. Add vegetables; cok 6 minutes or until crisp tender, stirring frequently. Remove from pan and keep warm


4. Add undrained tomatoes and vegetables to pasta; toss until well mixed. sprinkle with cheese, serve warm (I did not use nearly as much cheese as they say just a dusting of cheese)


Per Serving Calories 254; Fat 4g

I thought this had such good flavor, I was a little unsure at first but its so good and so healthy for you!! This would probably be good as a cold pasta salad too.