4 Servings 35 min Cook
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
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.
