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

    Red Bell Pepper 100.0 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 Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and chop
    - Bell Peppers: cut in dices
    - Button Mushrooms: slice into 4 pieces each
    - Flat Leaf Parsley, Fresh Oregano and Fresh Thyme: chop
    - Black Olives: cut into half.
    : Boil the Pasta
    In a medium size pot bring water to boil. Add salt and olive oil to the water
    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
    Drain the pasta from the water and reserve a little of the water for the sauce
    Drizzle little olive oil on the pasta to prevent it from sticking to each other.
    : Prepare the Sauce, Plate and Serve
    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 (mushrooms, bell peppers) 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.

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