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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Low Fat
High Fiber
Meal Type: Entree
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
Nutrition Information
Calories: 392
;
Total Fat: 11.8 g
;
Saturated Fat: 3.3 g
;
Polyunsaturated Fat: .9 g
;
Carbohydrates: 55.5 g
;
Protein: 15 g
;
Vitamin C: `
;
Calcium: 205 mg
;
Sodium: 710 mg
;
Iron: 2.1 mg
;
Fiber: 4.6 g