Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Tuscan Pasta Salad with Grilled Vegetables
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 353
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 7 mg
- Sodium
- 493 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 353
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 7 mg
- Sodium
- 493 mg
Ingredients
Directions
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
- Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
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