Grilled Vegetable Penne

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.