Grilled Primavera & Fresh Herb Penne
Makes 8 servings (about 1.5 cups each)

INGREDIENTS
1 small bunch asparagus
3 large carrots (with green tops on)
1 small sweet onion, sliced
1 large portabella mushroom cap
1 zucchini
Olive oil cooking spray
Salt/Pepper

2 cups (uncooked) whole wheat penne

Fresh Herb & Olive Oil Dressing:
1/4 cup white balsamic vinegar
1/4 cup lemon juice (about 2 lemons)
1/4 cup olive oil
2 cups fresh basil, parsley and chives, finely chopped
4 cloves garlic, minced

1/3 cup parmesan cheese, fresh grated

DIRECTIONS

1. Grill vegetables (use olive oil spray & salt/pepper).
2. Boil & drain penne.
3. Use food processor to blend dressing ingredients.
4. Toss veggies, pasta and dressing. Top with cheese.

Serve room temperature and enjoy!