Meals Matter

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Contributed By: freemondon
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

Preparation

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.

Cook's Notes

Yield 4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese) Nutritional Information CALORIES 392(27% from fat); FAT 11.8g (sat 3.3g,mono 6g,poly 0.9g); IRON 2.1mg; CHOLESTEROL 10mg; CALCIUM 205mg; CARBOHYDRATE 55.5g; SODIUM 710mg; PROTEIN 15g; FIBER 4.6g

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