Herbed Penne with Simple Grilled Vegetables

Herbed Penne with Simple Grilled Vegetables Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Leftover charred vegetables and fresh herbs create a simple and satisfying vegetarian entree. For a heartier version, stir in two cups chopped chicken.

Yield:

4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 392
Caloriesfromfat 27 %
Fat 11.8 g
Satfat 3.3 g
Monofat 6 g
Polyfat 0.9 g
Protein 15 g
Carbohydrate 55.5 g
Fiber 4.6 g
Cholesterol 10 mg
Iron 2.1 mg
Sodium 710 mg
Calcium 205 mg

Ingredients

2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add Simple Grilled Vegetables to pan; cook 4 minutes or until thoroughly heated, stirring occasionally. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper. Remove from heat.

2. Combine pasta, parsley, basil, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl; toss well. Add Simple Grilled Vegetables; toss well. Sprinkle with cheese.

Note:

Diane Morgan,

August 2008
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