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Herbed Penne with Simple Grilled Vegetables

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
Leftover charred vegetables and fresh herbs create a simple and satisfying vegetarian entree. For a heartier version, stir in two cups chopped chicken.

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 servings Simple Grilled Vegetables, cut into 3/4-inch pieces
  • 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

Nutrition 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

How to Make It

  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.