Health

Penne with Mixed Grilled Vegetables

penne-mixed-vegetables Photo: Plamen Petkov

Ingredients

  • 8 ounces penne
  • Salt and pepper
  • 1 cup diced grilled eggplant (from about 3 grilled lengthwise slices)
  • 1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices)
  • 1/2 cup diced grilled bell peppers (from about 3 grilled lengthwise slices)
  • 4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup)
  • 1/3 cup pitted kalamata olives, halved
  • 1 cup grape tomatoes, halved or quartered if large
  • 1/4 cup thinly sliced fresh basil, plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil

Preparation


1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.

2. Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4 (serving size: 2 cups)

Nutritional Information

Calories per serving: 367
Fat per serving: 15g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 48g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 250mg
Calcium per serving: 26mg

This Recipe Is