Ingredients Weight Measure
Balsamic dressing 4 cups
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Vegetable oil as needed
Eggplant, round slices 10 ea.
Zucchini, bias-cut slices 10 ea.
Squash yellow, bias-cut slices 10 ea.
Fettuccine noodles, cooked 10 cups
Alfredo sauce, prepared 4-1/2 cups
TABASCO® brand Chipotle Pepper Sauce 5 oz.


  1. In large bowl, combine balsamic dressing and 1/2 cup TABASCO® Chipotle Pepper Sauce and set aside.
  2. Coat grill vegetables in oil and place on hot grill, turning to mark both sides.
  3. Place hot grilled vegetables into balsamic dressing to cool.
  4. In saucepan, combine Alfredo sauce and 5 oz. TABASCO® Chipotle Pepper Sauce, heat and simmer and cook for 20 minutes.
  5. For each order, reheat vegetables in oven.
  6. In a sauté pan, heat 2 cups pasta with 3/4 cup of Chipotle Alfredo Sauce.
  7. Place pasta in large bowls or plates and top each with 2 pieces of each grilled vegetable.

Yield: 5 servings