Tangy Penne with Grilled Spring Vegetables and Brie

Tangy Penne with Grilled Spring Vegetables and Brie

Yield: 4 servings

Ingredients:

8 ounces penne

2 tablespoons vegetable oil, divided

1 cup cherry tomatoes

1 medium bunch asparagus, woody stems removed and cut into 2-inch sections

1 yellow bell pepper, stemmed, seeded, and sliced

6 ounces Brie, cut into 1-inch cubes

1/4 cup white wine vinegar

1 clove garlic, finely chopped

1/2 teaspoon lemon zest

2 tablespoons chopped fresh dill, divided

sea salt and freshly ground pepper to taste

Preparation:

Bring a large stock pot full of 1 gallon of water to a boil over high heat. Add 1 teaspoon of sea salt followed by the penne and cook until the pasta is tender, yet still slightly firm in the middle. Drain and set aside. Preheat an outdoor grill or grill pan over high heat.

In a large bowl, combine 1 tablespoon of vegetable oil, tomatoes, asparagus, and bell pepper. Season with salt and pepper, then toss to combine. Place the vegetables on the grill and cook until well marked and slightly tender.

In a large bowl, whisk together the vinegar, garlic, zest, 1 tablespoon of dill, and the remaining vegetable oil. Add the cooked pasta, grilled vegetables, brie, and vinaigrette to the bowl, then toss to combine. Sprinkle the remaining dill on the pasta. Serve the penne warm or place in the refrigerator for 3 hours to chill before serving.