Herbed Penne with Simple Grilled Vegetables

By lindybug

This is a simple and satisfying vegetarian entree. For a heartier version, stir in two cups chopped chicken.

Ingredients

• 8 (4-inch) portobello mushroom caps (about 1 lb)
• 4 medium red bell peppers, quartered
• 2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh basil
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with salt and black pepper. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender. Cut into 3/4 inch pieces

3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add grilled vegetables to pan; cook 4 minutes or until thoroughly heated, stirring occasionally. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper. Remove from heat.

4. Combine pasta, parsley, basil, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl; toss well. Add Simple Grilled Vegetables; toss well. Sprinkle with cheese.