Penne with Mixed Grilled Vegetables

Ingredients

• 4 stalks grilled asparagus cut into 1-inch pieces ( 1 cup)
• 0.5 cup grilled bell peppers diced (from 3 grilled lengthwise slices)
• 1 cup grilled eggplant diced (from 3 grilled lengthwise slices)
• 0.3 cup basil fresh plus more for serving thinly sliced
• 0.3 cup kalamata olives pitted halved
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest finely grated
• 2 tablespoons olive oil 
• 8 ounces penne pasta 
• 12 servings salt and pepper 
• 1 cup grilled zucchini diced (from 5 grilled lengthwise slices)
• 1 cup if halved quartered

Equipment

• pot

Directions

1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.
2. Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.