Grilled Vegetable Penne
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Prep Time
5 Minutes -
Cook Time
13 Minutes -
Servings
4
Ingredients
- 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
Directions
- Preheat barbecue grill to medium-high or oven to 500°F (260°C).
- In a large pot of boiling, lightly salted water, cook penne for 13 min or according to package directions, until tender.
- Drain well, reserving 1/2 cup of the cooking water.
- 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).
- Place basket on grill, close lid and cook over medium-high heat for about 6 min.
- 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.
- 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.
- If the pasta seems dry, stir in enough of the reserved cooking water to moisten.
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