Penne with Grilled Portabellas and Romano

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Marjoram

  Spices, dried

  1 tbsp or 2g

• Mushrooms

  Portabella, raw

  6 mushroom, whole or 504g

• Romano cheese

  ¾ cup, grated or 75g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
2. Remove stems from mushrooms and finely chop marjoram. Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper.
3. Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.
4. Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta.
5. Toss pasta with reserved cooking water, mushrooms, romano, marjoram, olive oil, and salt and pepper to taste.