Penne with Fresh Tomato Sauce and Grilled Zucchini

Categories: Pasta

Ingredients

• 3 medium ripe tomatoes, cored and cut into 1/2-inch chunks
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 oz. penne, preferably whole grain
• 4 medium zucchini, rinsed and ends trimmed
• 1/4 cup minced fresh oregano or basil

Directions

1. Put the tomato chunks in a bowl large enough to hold the pasta. Stir in the vinegar, oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.

2. Heat a grill for medium-high heat.

3. Cook the pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes.

4. Meanwhile, cut the zucchini lengthwise into slabs about 1/2-inch thick. Transfer to a baking sheet and coat all over with cooking spray. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

5. Grill the zucchini until nicely grill-marked but not limp, about 4 minutes per side.

6. Transfer to a cutting board and chop into 1/2-inch chunks. Scrape into the bowl with the tomatoes.

7. Drain the pasta and add the hot pasta to the bowl along with the oregano or basil. Stir gently to mix. Serve hot or warm.

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