Protein+™ Penne Pasta With Grilled Vegetables
2014-09-06This vegetable-rich sauce gets a bit of smokiness from grilling. Substitute seasonal vegetables as available. Recipe courtesy Notre Dame University.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. Make the sauce base: Sweat all of the shallots and garlic in the oil until translucent. Add the wine and reduce by half. Add the grilled vegetables and toss. Remove from the heat and cool until needed. For each serving, to order: Heat 2 1/2 oz. grilled vegetable mixture in a pan. Add 1 1/2 cups cooked penne and toss to heat. Add 1/4 oz spinach, 1/2 oz corn, and 1 1/2 oz peppers. Stir in 1 tablespoon pesto and heat everything through. Add salt and pepper to taste. Plate and garnish with 1/2 oz Parmesan.Ingredients
Instructions
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Chef Recommended Cuts
- PLUS® Farfalle
- PLUS® Penne
- PLUS® Rotini
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Nutritional Info
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.