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Serves 1
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Ingredients:
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh basil leaves
- 2 teaspoons Maille® Dijon Originale Mustard
- 1/16 teaspoon salt
- 1/16 teaspoon ground black pepper
- 1/4 cup olive oil
- 3 ounces sliced zucchini
- 3 ounces thinly sliced red bell pepper
- 3 ounces (approx. 8) small mushrooms
- 5 ounces large leek, thickly sliced
- 1 1/2 cups cooked penne pasta, drained and rinsed with cold water
- Romaine lettuce leaves for garnish
- 1 ounce Boursin® Garlic & Fine Herbs
Instructions:
In small bowl, combine vinegar, basil, mustard, salt and pepper. Gradually whisk in oil to complete dressing; set aside. Brush 2 tablespoons dressing on zucchini, red pepper, mushrooms, and leek. Grill or broil vegetables until tender; let cool. Toss cooled vegetables with cooked pasta and remaining dressing. Arrange vegetables and pasta on serving plate; sprinkle with crumbled Boursin and garnish with romaine lettuce leaves.
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