YIELD: 24 servings 4½ lbs. whole-grain penne pasta6 oz., divided olive oil3 oz. minced shallots1½ oz. minced garlic6 oz. white cooking wine3 lbs. grilled vegetables such as zucchini and squash, ½” slices6 oz. baby spinach12 oz. whole kernel corn2¼ lbs. roasted red peppers, sliced1½ cups basil pestoSalt and pepper, to taste12 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 ...
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