Herbed Penne with Simple Grilled Vegetables

Herbed Penne with Simple Grilled Vegetables
Photo by Randy Mayor

Ingredients

  • ¼ cup coarsely chopped fresh basil
  • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon crushed red pepper
  • ¾ teaspoon kosher salt, divided
  • + 11 more ingredients
    • 4 servings Simple Grilled Vegetables, cut into 3/4-inch pieces
    • 4 servings Simple Grilled Vegetables, cut into 3/4-inch pieces
    • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese
    • 2 tablespoons olive oil, divided
    • ¼ cup coarsely chopped fresh flat-leaf parsley
    • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
    • ½ teaspoon freshly ground black pepper, divided
    • ¼ cup coarsely chopped fresh basil
    • ½ teaspoon freshly ground black pepper, divided
    • ¼ cup coarsely chopped fresh flat-leaf parsley
    • 2 tablespoons olive oil, divided

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,...

View full recipe at My Recipes

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