Herbed Penne with Simple Grilled Vegetables

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)

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

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.

Nutritional Information

Calories:

392 (27% from fat)

Fat:

11.8g (sat 3.3g,mono 6g,poly 0.9g)

Protein:

15g

Carbohydrate:

55.5g

Fiber:

4.6g

Cholesterol:

10mg

Iron:

2.1mg

Sodium:

710mg

Calcium:

205mg