Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Zucchini
-cut into 3/4" thick slices
-quartered
1 sm Sweet red pepper
- cut into 1-inch chunks
1 sm Sweet yellow pepper
- cut into 1-inch chunks
6 oz Sliced fresh mushrooms
3/4 c Italian salad dressing
-(reduced-calorie), divided
3/4 lb Medium-size fresh shrimp
- peeled and deveined
12 oz Fettuccine, uncooked
28 oz Jar marinara sauce

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).

For best results, use AMERICAN BEAUTY, IDEAL by San Giorgio, PR,
RONZONI, SAN GIORGIO or SKINNER Fettuccine.

NUTRITIONAL INFORMATION PER SERVING = 1/9 OF RECIPE

270 Calories
12 g Protein
41 g Carbohydrate
6 g Total Fat ( 50 mg Cholesterol
620 mg Sodium

[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]

[Meal-Master format courtesy of Karen Mintzias]

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