Penne Pasta with Grilled Vegetables

Penne Pasta with Grilled Vegetables

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

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