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Grilled Vegetable Penne

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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.

  • 12 oz. penne or other short pasta
  • 1 lb. asparagus, trimmed
  • 1 sweet pepper (red, yellow or orange), quartered
  • 1 tbsp. Hiland Dairy butter, melted
  • 1 19 oz. can white kidney or cannellini beans, drained and rinsed
  • 1 cup Hiland Dairy Shredded Mozzarella Cheese
  • 1/2 tsp. dried oregano
  • Salt
  • Pepper

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 8

Amount Per Serving

Calories 942 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 9.2g 46%
Trans Fat g %
Cholesterol 30mg 10%
Sodium 372mg 15%
Total Potassium mg %
Total Carbohydrate 154.9g 52%
Dietary Fiber 41.2g 50%
Sugars 11.1g %
Protein 49.1g %
Vitamin A 44% Vitamin C 85%
Calcium 48% Iron 86%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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