Protein+™ Penne Pasta With Grilled Vegetables

  • Yield : 24 (2 1/2-Cup)
  • Servings : 24 (2 1/2-Cup)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This vegetable-rich sauce gets a bit of smokiness from grilling. Substitute seasonal vegetables as available. Recipe courtesy Notre Dame University.



    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Recipe Type: , Tags: , ,
    Chef Recommended Cuts
    • PLUS® Farfalle
    • PLUS® Penne
    • PLUS® Rotini
    Related Recipes:
    • Braised Short Rib Penne

    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

    • Campanelle al Salmone

    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 3 Cups(254g)
    Servings Per Container 24 (2 1/2-Cup)

    Amount Per Serving
    Calories 560
    Calories from Fat 189
    % Daily Value*
    Total Fat 21g
    Saturated Fat 5g
    Trans Fat 0g
    Cholesterol 15mg
    Sodium 440mg
    Total Carbohydrate 69g
    Dietary Fiber 9g
    Sugars 8g
    Protein 24g

    Vitamin A 50%
    Vitamin C 120%
    Calcium 25%
    Iron 30%
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    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.