On Line Cookbook

Spinach Pasta Nests with Grilled Vegetables

Recipe Information
Spinach pasta nests with assorted grilled fresh vegetables in a tomato sauce

Shelley Wooldridge

Serves/Makes:6 servings

  • 3 spinach fettuccini nests
  • 1/3 cup (80 ml) olive oil + 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tsp (5 ml) dried basil
  • 3 cloves of fresh garlic, pressed through garlic press
  • 1 medium Spanish onion, sliced 1/4 inch thick
  • 1 medium zucchini, cut in half and sliced lengthwise 1/8 inch thick
  • 1 medium yellow squash, cut in half and sliced lengthwise 1/8 inch thick
  • 1 cup (225 ml) fresh button mushrooms, sliced (or any other hardy mushroom such as Portabello mushroom slices)
  • 1 green pepper cut in half lengthwise then sliced into 1/4 inch rounds
  • 1/2 tsp (2 ml) salt
  • fresh ground pepper to taste
  • 1 16 oz (448 grm). can diced tomatoes
  • Parmesan cheese, shaved or grated (optional)
  • Place vegetables in a ziplock freezer back and cover with olive oil, vinegar, basil and garlic.
  • Let marinade 1/2 hour turning bag every now and then to re-coat.
  • Heat grill to high.
  • When hot, place marinaded vegetables on grill and reduce flame to medium.
  • Cover and check every 2 - 3 minutes until a chard appearance is shown.
  • Remove and place in dish.
  • Pour remaining marinade over vegetables in dish and let sit.
  • In a medium sized sauce pan boil enough water to submerge 3 spinach fettechini rounds (do not overcook pasta should be al dente to taste).
  • Heat medium sized frying pan on medium low heat.
  • Add 1 tbsp (15 ml) olive oil, grilled vegetables along with the marinade and can of diced tomato.
  • Drain pasta and mix into pan with vegetables tossing gently until blended.
  • Serve immediately with or without shaved parmesan.
In my search for better and healthier ways of eating, I came across Suzanne Somers book "Eat Great/Lose Weight". In her book she introduces you to a different way of eating that is much healthier and better for your digestive system. Her basic concept is not to mix proteins with carbohydrates. After trying many of her recipes in her book I decided to venture out on my own and create, create, create. One of my favorites is this one. Of course, you don't have to follow the "no protein and carbo mix" guidelines. You can feel free to add shrimp, chicken or a number of things. I enjoy it simply made like this.

Bon Appetite! Shelley Wooldridge