YIELD: 24 servings

4½ lbs. whole-grain penne pasta
6 oz., divided olive oil
3 oz. minced shallots
1½ oz. minced garlic
6 oz. white cooking wine
3 lbs. grilled vegetables such as zucchini and squash, ½” slices
6 oz. baby spinach
12 oz. whole kernel corn
2¼ lbs. roasted red peppers, sliced
1½ cups basil pesto
Salt and pepper, to taste
12 oz. shaved Parmesan cheese

1. Parcook pasta for half the time indicated on package. Drain and drizzle with some of the oil to prevent sticking. Place pasta flat on sheet trays or hotel pans, and cool in a blast chiller or walk-in fridge. When cool, store in plastic bags until needed.

2. Make the sauce base: Sweat all of the shallots and garlic in oil until translucent. Add the wine and reduce by half. Add the grilled vegetables and toss. Remove from the heat and cool until needed.

3. For each serving, to order: Heat 2½ oz. grilled vegetable mixture in a pan. Add 1½ cups cooked penne and toss to heat. Add ¼ oz. spinach, ½ oz. corn, and 1½ oz. peppers. Stir in 1 Tbsp. pesto and heat everything through. Add salt and pepper to taste. Plate and garnish with ½ oz. Parmesan

Photo: Barilla Foodservice and recipe: Notre Dame Dining Services