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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.

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    Parmesan 10.0 grams

    Parmesan

    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

    Garlic 10.0 grams

    Garlic

    Fresh Oregano 3.0 grams

    Fresh Oregano

    Fresh Thyme 3.0 grams

    Fresh Thyme

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Tomato Concasse by Let's Cook 200.0 grams

    Tomato Concasse by Let's Cook


    • Time : 30.0 mins
    • |
    • Calories: 424.0 kcal
    • |
    • Protein : 18.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 73.0 g
    Preparation before cooking
    1. Chop the garlic
    2. Cut the red and green bell pepper in squares.
    3. Cut the mushroom into 4 pieces each
    4. Chop the parsley, oregano and thyme
    5. Cut the black olives into half
    Cooking
    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.

    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 concasse supplied with the recipe box 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 and Parmesan cheese. Reserve a little Parmesan and chopped parsley for garnish.
    8. Remove from the heat.
    Serve
    Serve the pasta in a pasta plate or deep serving bowl. Garnish with the remaining chopped parsley and parmesan cheese. Drizzle some extra virgin olive and enjoy the dish hot.