Fire-Roasted Summer Vegetables over Penne Rigate

Fire-Roasted Summer Vegetables over Penne Rigate



16 ounces Dakota Growers Penne Rigate

1 1/4 cups olive oil, divided

1/4 cup lemon juice

1/4 cup each chopped fresh parsley, chives, and basil; divided

2 medium zucchini cut into 1/4-inch thick slices

2 medium golden squash, cut into 1/4-inch thick slices

1 pound asparagus, cut into 2-inch pieces

1/4 pound fresh shiitake mushrooms, stems removed, caps left whole

1 dozen small scallions, coarsely chopped

1 large red bell pepper, sliced

Salt and pepper to taste

4 medium garlic cloves, minced

Freshly grated Parmesan cheese


  Directions Cook lemon pepper penne rigate according to package directions. In a large bowl, stir together 1/2 cup olive oil with the lemon juice and half each of the parsley, chives, and basil. Add the zucchini, squash, asparagus, mushrooms, scallions, and bell pepper; coat vegetables well. Marinate at room temperature. Preheat broiler until very hot. With a slotted spoon remove the vegetables from the oil and arrange on the broiler tray; season with salt and pepper. Broil until golden brown, about 1-2 minutes per side. In a large skillet over medium heat, saut_ garlic in remaining olive oil until golden brown. Pour the garlic and olive oil over cooked tomato lemon pepper penne rigate, add remaining parsley, chives, and basil and toss gently. Place individual portions on hot plates. Arrange broiled vegetables on top of pasta bed. Grate Parmesan cheese over top. Servings 4