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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