From what little I've gathered, I think this recipe is clean ... can anyone confirm? When I made this, I made the veggies and added it to the pasta right away, so I cut out 1/2 the oil. And I topped with some leftover grilled lean steak.
HERBED PENNE WITH SIMPLE GRILLED VEGETABLES
2 tablespoons olive oil, divided
4 servings Simple Grilled Vegetables (recipe below), cut into three-quarter-inch pieces
one-half teaspoon freshly ground black pepper, divided
one-fourth teaspoon crushed red pepper
2 cups hot, cooked wheat penne
one-fourth cup coarsely chopped fresh basil
one-half cup (2 ounces) shaved Parmigiano-Reggiano cheese
Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Add Simple Grilled Vegetables (recipe follows) to pan; cook 4 minutes or until thoroughly heated, stirring occasionally. Stir in one-fourth teaspoon black pepper and crushed red pepper. Remove from heat.
Combine pasta, basil, remaining 1 tablespoon oil and remaining one-fourth teaspoon black pepper in a large bowl. Toss well. Add Simple Grilled Vegetables; toss well. Sprinkle with cheese. Serves 4.
SIMPLE GRILLED VEGETABLES
8 4-inch portobello mushroom caps (about 1 pound)
4 medium red bell peppers, quartered
2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 and one-quarter pounds)
One-half teaspoon kosher salt
One-fourth teaspoon freshly ground pepper
1 and one-half tablespoons balsamic vinegar
Heat grill to medium-high. Arrange mushrooms (gill sides up), bell pepper quarters and onion slices on baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with black pepper. Drizzle vinegar over mushrooms. Place vegetable on grill rack; grill 5 minutes on each side, or until tender.
| current weight: 155.0