Penne with Mixed Grilled Vegetables

Name: Penne with Mixed Grilled Vegetables
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 12
Cuisine: Global
Ingredients: 4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup); 118 milliliters diced grilled bell peppers (from about 3 grilled lengthwise slices); 237 milliliters diced grilled eggplant (from about 3 grilled lengthwise slices); 59 milliliters thinly sliced fresh basil, plus more for serving; 79 milliliters pitted kalamata olives, halved; 1 Tbsp lemon juice; 1 teaspoon finely grated lemon zest; 2 Tbsps olive oil; 227 grams penne; 12 servings Salt and pepper; 237 milliliters diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices); 237 milliliters grape tomatoes, halved or quartered if large

You can never have too many side dish recipes, so give Penne with Mixed Grilled Vegetables a try. Watching your figure? This vegan recipe has 105 calories, 3g of protein, and 3g of fat per serving. This recipe serves 12. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 24 minutes. Head to the store and pick up salt and pepper, grape tomatoes, lemon zest, and a few other things to make it today.

Instructions

Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.

Ingredients you will need

Pasta

Penne

Water

Equipment you will use

Pot

Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.

Ingredients you will need

Salt And Pepper