Summer Vegetable Pasta
Nectarines with Brown Sugar and Almonds
Ingredients
- 8 oz whole-grain penne pasta
- 3 portobello mushrooms, stems and gills removed
- 2 ears corn, shucked
- 3 zucchini, cut into ¼-inch-thick planks
- 1 red onion, cut into ½-inch-thick slices
- 2 red bell peppers, halved and seeded
- ⅔ cup olive oil, divided
- ¼ cup balsamic vinegar
- ½ cup chopped fresh basil
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook pasta according to package directions. Meanwhile, preheat grill or grill pan to medium-high heat.
- Drizzle mushrooms, corn, zucchini, onion, and bell peppers with ¼ cup oil; sprinkle lightly with salt and pepper.
- Grill vegetables, covered, 5 to 10 minutes or until browned and tender.
- Coarsely chop mushrooms, zucchini, bell peppers, and onion; cut kernels from cobs. Discard cobs.
- Toss together pasta, vegetables, 6 Tbsp oil, vinegar, basil, 1 tsp salt, and ½ tsp pepper.
Side Dish Ingredients
- 6 nectarines, halved (or use peaches)
- 1 Tbsp butter, melted
- 2 Tbsp brown sugar
- 3 Tbsp honey-roasted sliced almonds
Side Dish Instructions
- Preheat grill to medium-high heat. Toss nectarines with butter and brown sugar. Grill nectarines, cut sides down and covered, 3 minutes or until beginning to brown.
- Remove from heat; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
433
|
117
|
550
|
| Fat (g) | 26 | 4 | 30 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 9 | 2 | 11 |
| Carb (g) | 45 | 20 | 65 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 416 | 29 | 445 |
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