Herbed Penne with Simple Grilled Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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