Ingredients

1 md zucchini cut into 3/4 thick
-slices; quartered
1 sm sweet red pepper cut into
-1-inch c; hunks
1 sm sweet yellow pepper cut
-into 1-inc; h chunks
6 oz sliced fresh mushrooms
3/4 c italian salad dressing
-(reduced-cal; orie), divide
3/4 lb medium-size fresh shrimp
-peeled an; d deveined
12 oz fettuccine, uncooked
28 oz jar marinara sauce

Instructions

Cook vegetables and shrimp on your outdoor grill during summer or
broil indoors during cold weather. Either way, you won't miss the fat
in this colorful, tangy dish.

1.In large baking dish, toss vegetables and 1/2 cup salad dressing;
cover. 2.In small bowl, toss shrimp and remaining dressing; cover.
Marinate vegetables and shrimp 30 minutes; drain. 3.Grill or broil
vegetables until slightly brown, about 5 minutes on each side. Grill
or broil shrimp until pink, about 2 minutes on each side. 4.Cook
pasta according to package directions; drain. Meanwhile, in large
saucepan, stir toge through. Toss hot pasta and sauce. 9 servings
(about 1 cup each).