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Photo of Chargrilled vegetable penne by WW

Chargrilled vegetable penne

9
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Not only does this colourful pasta dish look great, it's also full of chargrilled vegie flavour.

Ingredients

Low-fat ricotta cheese

200 g

Dry pasta

240 g, (penne)

Asparagus

1 bunch(es), trimmed, cut into 5cm lengths

Zucchini

3 small, thinly sliced

Yellow capsicum

1 medium, thickly sliced

Red capsicum

1 medium, thickly sliced

Orange sweet potato (kumara)

1 small, (kumara) peeled, thinly sliced

Grated parmesan cheese

⅓ cup(s), (25g)

Garlic

1 clove(s), crushed

Fresh oregano

2 tbs, finely chopped, plus extra to garnish

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Place in a large serving dish.
  2. Meanwhile, heat an oil-sprayed chargrill or barbecue over medium-high heat. Place asparagus, zucchini, capsicum and sweet potato in a large bowl and spray with oil. Toss to coat vegetables in oil. Chargrill vegetables, turning occasionally, for 8-10 minutes or until golden and tender.
  3. Combine the ricotta, parmesan, garlic and chopped oregano in a small bowl. Add vegetables to the pasta and toss gently to combine. Sprinkle with ricotta mixture and extra oregano. Season with freshly ground black pepper. Serve.

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