Herbed Penne with Simple Grilled Vegetables

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Photo: Randy Mayor; Styling: Jan Gautro
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4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
Diane Morgan
August 2008
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

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