Recipe Of The Week: Brown Rice Penne With Grilled Vegetable Ragout

  • By Jessica Cerra
  • Published Jun 7, 2012
  • Updated Dec 17, 2012 at 4:14 PM UTC

6. The pasta should be cooked al dente because it will be finished in the pan with the veggies.  Brown rice pasta can turn mushy very quickly so keep a close eye on it. Prior to straining, reserve ¾ cup of the pasta water.  After straining, add the pasta and reserved water to the pan with the veggies, along with the tomato and basil.  Turn off heat and stir to combine.  Let sit five minutes before serving.

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