Penne with Grilled Vegetables
A light and refreshing summer dish featuring grilled asparagus, bell peppers, and onions, tossed with cooked penne, mozzarella cheese, and a drizzle of Italian seasoning.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 8ozsPenne
- 1lbAsparagus, trimmed and cut into 2-inch pieces
- 1mediumGreen Bell Pepper, sliced into 1-inch strips
- 1mediumRed Bell Pepper, sliced into 1-inch strips
- 1mediumWhite Onion, sliced into 1-inch rings
- 3clovesGarlic, minced
- 4Scallions, sliced
- 8ozsShiitake Mushrooms, sliced
- 2cupsChinese Cabbage, shredded
- 2tspsItalian Seasoning
- 1/2tspBlack Pepper
- 1/4tspSalt
- 1cupMozzarella Cheese, shredded
Step-by-Step
- 1
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
10m - 2
Preheat a grill or grill pan to medium-high heat. Toss the asparagus, bell peppers, and onion slices with a drizzle of olive oil and season with salt and pepper.
5mmedium-high heat - 3
Grill the vegetables for 8-10 minutes, turning occasionally, until charred and tender. Transfer the grilled vegetables to a cutting board and roughly chop.
10m - 4
In a large bowl, combine the cooked penne, grilled vegetables, minced garlic, sliced scallions, shiitake mushrooms, and shredded Chinese cabbage.
5m - 5
Drizzle the Italian seasoning, black pepper, and salt over the pasta mixture, and toss gently to combine. Add the shredded mozzarella cheese and toss again.
5m