Mediterranean Grilled Veggie Pasta

1. 1

   Heat barbecue to medium heat.

2. 2

   Cook pasta in large saucepan as directed on package, omitting salt.

3. 3

   Meanwhile, brush vegetables with dressing; grill 3 to 4 min.

4. 4

   on each side or until tender.

5. 5

   Remove from barbecue.

6. 6

   Cut onion slices in half, then cut zucchini and eggplant slices diagonally in half.

7. 7

   Drain pasta, reserving 1/3 cup cooking water.

8. 8

   Mix cream cheese product and milk until blended.

9. 9

   Return pasta to saucepan.

10. 10

    Add cream cheese mixture, olives and enough of the reserved cooking water until sauce is of desired consistency.

11. 11

    Cook on medium-low heat 2 to 3 min.

12. 12

    or until heated through, stirring constantly.

13. 13

    Add vegetables; cook and stir 2 min.

14. 14

    or until evenly coated with sauce.

15. 15

    Serve topped with Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.