Penne with Grilled Portabellas and Pecorino

Penne with Grilled Portabellas and Pecorino Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 609 Calories
Tags:vegetarian | pasta

Ingredients

12 Oz Whole Wheat Pasta
3 Tbsp Vegetable Oil
1 Tbsp Marjoram
6 Mushroom, whole Mushrooms
3/4 Cup, grated Romano Cheese
1/4 Cup Olive Oil

Directions

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

Remove stems from mushrooms and finely chop marjoram.

Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper.

Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes.

Turn mushrooms over and grill until tender, about 3 minutes more.

Cool slightly and slice.

Cook penne in a pasta pot of well-salted boiling water until al dente.

Reserve 3 tablespoon cooking water, then drain pasta.

Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.

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