- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Brush squash, fennel, bell pepper and onion with 1 tablespoon of the oil. Season with salt and pepper to taste.
- Place vegetables on grill. Grill, covered, 10 –12 minutes or until tender, turning occasionally. Remove from grill and transfer to a cutting board; let cool slightly.
- Meanwhile, cook pasta al dente according to package directions. Drain; transfer to a medium bowl.
- Chop grilled vegetables; add to pasta. Add tomato, basil and remaining oil; toss. Season with salt and pepper to taste, and sprinkle with Parmesan (if desired). Serve warm or chilled.
Per serving: 130 calories, 6g fat, 0g saturated fat, 20mg cholesterol, 20mg sodium, 16g carbohydrate, 1g fiber, 2g sugars, 3g protein