Spinach Pasta Nests with Grilled Vegetables

• 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)

1. Place vegetables in a ziplock freezer back and cover with olive oil, vinegar, basil and garlic.
2. Let marinade 1/2 hour turning bag every now and then to re-coat.
3. Heat grill to high.
4. When hot, place marinaded vegetables on grill and reduce flame to medium.
5. Cover and check every 2 - 3 minutes until a chard appearance is shown.
6. Remove and place in dish.
7. Pour remaining marinade over vegetables in dish and let sit.
8. 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).
9. Heat medium sized frying pan on medium low heat.
10. Add 1 tbsp (15 ml) olive oil, grilled vegetables along with the marinade and can of diced tomato.
11. Drain pasta and mix into pan with vegetables tossing gently until blended.
12. Serve immediately with or without shaved parmesan.

fettuccini, olive oil , balsamic vinegar, basil, garlic, spanish onion, zucchini, yellow squash, fresh button mushrooms, green pepper, salt, fresh ground pepper, tomatoes, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000A59 (may not work)