Penne with Tomato Sauce and Grilled Vegetables

Grilling retains more nutrients. When you cook your vegetables, some of the vitamins and minerals leak out. This happens a lot when you boil your vegetables. Some studies have found that sautéing or frying them won’t cause you to lose as many nutrients, but it does add on unhealthy fats. Grilling, on the other hand, doesn’t require you to use fats to cook your food.

    This combination does not exist.

    Parmesan 10.0 grams


    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Garlic 10.0 grams


    Black Olives 30.0 grams

    Black Olives

    Penne Pasta 80.0 grams

    Penne Pasta

    Button Mushrooms 40.0 grams

    Button Mushrooms

    Green Bell Pepper 50.0 grams

    Green Bell Pepper

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Fresh Oregano 3.0 grams

    Fresh Oregano

    Fresh Thyme 3.0 grams

    Fresh Thyme

    Tomato and Herb Sauce by Let's Cook 200.0 grams

    Tomato and Herb Sauce by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 424.0 kcal
    • |
    • Protein : 18.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 73.0 g
    Your Pantry Essentials
    Utensils: pan | pot |
    Pantry: salt and pepper | olive oil |
    Prepare your Ingredients
    Garlic: peel and chop
    Bell Peppers: wahd and cut in dices
    Button Mushrooms: wash and slice into 4 pieces each
    Flat Leaf Parsley, Fresh Oregano and Fresh Thyme: wash and chop
    Black Olives: cut into half.
    Boil the Pasta
    1. In a medium size pot bring water to boil. Add salt and olive oil to the water.
    2. Once the water is boiling, add the penne pasta to it. Cook for 8 to 9 minutes until the pasta is AL Dente or cooked
    3. Drain the pasta from the water and reserve a little of the water for the sauce.
    4. Drizzle little olive oil on the pasta to prevent it from sticking to each other.
    Prepare the Sauce
    1. Heat a medium size pan and add olive oil to it
    2. Add the chopped garlic to the pan and saute for a few seconds
    3. Add the cut vegetables (Mushroom, Green and Red bell pepper) to the pan and grill them on high heat
    4. Add the Tomato and Herb sauce provided to the cooked vegetables
    5. Add the drained pasta and the cut black olives at this stage and adjust the seasoning with salt and pepper
    6. Use the reserved pasta water to make the dish more saucy in case it becomes dry
    7. Add the chopped herbs (Parsley, Oregano, Thyme) and Parmesan cheese. Reserve a little Parmesan and chopped parsley for garnish. Mix well.
    8. Remove from the heat.

    Serve by garnishing with the remaining chopped parsley and parmesan cheese. Drizzle some extra virgin olive and enjoy the dish hot.