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Grilled Vegetable Penne

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5MIN
13MIN
4

Directions

1
Preheat barbecue grill to medium-high or oven to 500°F (260°C).


2
In a large pot of boiling, lightly salted water, cook penne for 13 min or according to package directions, until tender.


3
Drain well, reserving 1/2 cup of the cooking water.


4
Meanwhile, in a bowl, toss asparagus and sweet pepper with melted Hiland Dairy Butter and place in a grilling basket (or place on a rimmed baking sheet if using oven).


5
Place basket on grill, close lid and cook over medium-high heat for about 6 min.


6
Turning vegetables halfway through (or roast for 7 to 9 min, shaking the baking sheet halfway through) or until asparagus is tender-crisp and peppers are slightly softened.


7
Chop vegetables into bite- size pieces and place in a serving bowl. Add pasta, beans, Canadian Provolone cheese, oregano, garlic, salt and pepper to taste and toss.


8
If the pasta seems dry, stir in enough of the reserved cooking water to moisten.


  • 12 oz. penne or other short pasta
  • 1 lb. asparagus, trimmed
  • 1 sweet pepper (red, yellow or orange), quartered
  • 1 tbsp. Hiland Dairy butter, melted
  • 1 19 oz. can white kidney or cannellini beans, drained and rinsed
  • 1 cup Hiland Dairy Shredded Mozzarella Cheese
  • 1/2 tsp. dried oregano
  • Salt
  • Pepper
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 8


Amount Per Serving


Calories 942 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 9.2g 46%
Trans Fat g %
Cholesterol 30mg 10%
Sodium 372mg 15%
Total Potassium mg %
Total Carbohydrate 154.9g 52%
Dietary Fiber 41.2g 50%
Sugars 11.1g %
Protein 49.1g %
Vitamin A 44% Vitamin C 85%
Calcium 48% Iron 86%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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